Youwillneed:

3 tbsp salted or unsalted grass-fed butter
3 large leeks roughly chopped
3 cloves peeled garlic, smashed
2 lbs peeled Yukon Gold potatoes, chopped into
1/2-inch pieces
7 cups Organic Chicken bone or vegetable broth
2 bay leaves
3 sprigs fresh or ½ tsp. dried thyme
1 teaspoon Himalayan sea salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Chives finely chopped for garnish
Sprinkle to your liking of red chili sauce or
Tabasco

Melt the butter over medium heat in a large soup pot overmedium heat.
Chop leeks and add to pot with garlic and cook for 10 minutes,continually stirring until soft and wilted, keeping heat a littlelower than medium so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper topot and bring to a boil.

Cover and turn the heat down to low. Simmer for 15 minutes, oruntil the potatoes are very soft. Remove the thyme sprig and bayleaves.

Purée the soup with a hand-held blender, add the heavy creamand bring to a simmer.

Taste and adjust seasoning with salt and pepper. Adjust thicknesswith adding a little water if too thick or if thin let simmeruncovered until thickens. Garnish with chopped chives andsprinkle of red chili as desired.