- 2 tablespoons butter
- 2 large leeks, trimmed using white and light green part only
- ½ small sweet onion
- 3 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1–2 sprigs of fresh thyme
- 4 cups homemade or low sodium organic chicken broth
- 1 bay leaf
- ½ cup heavy cream
- 2 tablespoons fresh chives, chopped, for garnish
Melt the butter in a medium sized pot on medium heat. Add the leeks and onion and stir until wilted and translucent-about 10 minutes. Add garlic, salt, pepper and thyme and stir to combine; let cook about 5 minutes. Add chicken broth and bay leaf and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
Remove the thyme and bay leaf, and puree soup using an immersion or regular blender until smooth. Stir in heavy cream and simmer for 5 more minutes.
Add salt and pepper to taste. Garnish with chives and serve hot.