Potato Leek Soup

6-8 Servings

3 pints cleaned and prepped leeks (white only)

8 ounces salted butter

1 sprig of thyme

1 teaspoon Kosher salt

4 ounces white wine

1 quart peeled and cubed Yukon Gold Potatoes

3 pints vegetable broth

8 ounces heavy cream

Finish with Crème Fraiche or sour cream, dried or fresh herbs and a sprinkle of chunky salt

Melt butter in a pot, over medium - low heat.

Add leeks and cook until softened

Add thyme and Kosher salt and give it a spin.

Add wine and continue cooking until about halfway reduced

Add potatoes and broth and cook until the potatoes are easily pierced by a fork

Process in a high power blender!

Finish with Crème Fraiche, herbs and flaky salt