Potato Leek Soup

subheading: UNITS USM ½X:

3 to 4 large leeks, ( 4 to 5 cups sliced)

3 tablespoons olive oil (or sub butter or ghee)

4 cloves garlic, rough chopped

1 tablespoon fresh thyme (or 1 tsp dry thyme)

1 ½ pounds yukon gold potatoes, thinly sliced. Or sub any thin-skinned potatoes- red, fingerling, or use russets, peeled.

4 cups veggie broth or chicken stock

1 teaspoons salt, more to taste

½ teaspoon fresh cracked pepper

½ cup sour cream (or heavy cream) see notes for vegan.

2 tablespoons fresh chives (or scallions) for garnish

Optional - Leek oil for drizzling! (Make this with the green tops of leeks while the soup simmers.)

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Directions at feastingathome.com

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