Creamy Potato Leek Soup

Step 1 -Slice the stems and the green leaves off of the leeks and discard them.

Step 2 -Cut the remaining white and light green parts of the leeks in half lengethwise.

Step 3 -Gently wash between the layers of the leeks, removing any grit and dirt.

Step 4 -Chop the leeks and place them in a colander.

Step 5 -Wash the leeks under cold water to remove any remaining dirt.

Step 6 -In a large pot or a Dutch oven over medium heat, add the olive oil.

Step 7 -Add the leeks to the hot oil and cook, while stirring, until softened but not browned, about 8-10 minutes.

Step 8 -Add the garlic to the leeks and cook, until fragrant, about 1 minute.

Step 9 -Add the potatoes, the salt, the bay leaf, the thyme, and 4 cups of the vegetable broth. For a thinner consistency, add the extra broth, as needed.

Step 10 -Increase the stovetop heat to high.

Step 11 -Bring the soup mixture to a boil.

Step 12 -Reduce the heat to low and cover the pot.

Step 13 -Simmer the broth until the potatoes are fork-tender, about 15-20 minutes.

Step 14 -Remove and discard the bay leaf and the thyme sprigs.

Step 15 -Using an immersion blender, carrefully blend the soup mixture until it reaches the desired level of creaminess.

Step 16 -Top with the chives, the black pepper, and the parsley.

Step 17 -Serve with the bread.