Servings: 6

prep time: 25 minutes

cook time: 40 minutes

meal prep?

yes

You’ll need:

• 3 tbsp butter

• 4 large leeks, white and light green parts only, chopped

• 3 garlic cloves, smashed

• 2 lbs. yukon gold potatoes, peeled and roughly chopped

• 8 cups chicken broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1 cup heavy cream or whole milk

• 1 1/2 cups cooked shredded chicken

• chives, finely chopped, optional to garnish

Melt the butter over medium heat in a large soup pot. add the leeks and garlic, stirring regularly until soft and wilted, about 10 minutes; adjust the heat as necessary to avoid browning.

Add the potatoes, broth, bay leaves, thyme, salt, and pepper to pot and bring to a boil. cover and turn the heat to low. simmer for 15 minutes, or until the potatoes are very soft.

Remove the thyme sprigs & bay leaves, then purée the soup with a hand-held immersion blender until smooth. (alternatively, transfer to a standard blender in batches, leaving the hole in the lid open or cover loosely with a dish towel)

Add the heavy cream and chicken, bring to a simmer for about 5 minutes or until chicken is heated through. season with salt and pepper.

Serve garnished with fresh chives.