Creamy Leek, Garlic and Potato Soup

1. In a large pot, melt butter and oil to medium heat. Once melted, add the chopped leeks and minced garlic. Make sure you are only adding the white parts and light green and discard the dark green parts. Cook until soft, about 10 minutes.
2. Add in the chopped potatoes, cups of vegetable broth, bay leaves, fresh thyme sprig, sugar, a pinch of salt & black pepper. Stir with a wooden spoon and get everything well combined.
3. Bring to a boil, cover pot, reduce to medium-low heat and let simmer for about 20-25 minutes. You want to simmer until the potatoes are soft.
4. Remove the fresh thyme and bay leaves from your large soup pot and discard. 5. Using an immersion blender, food processor or high-powered blender, process until the soup is smooth. 6. Add in the cream, stir and simmer on low for an additional 5 minutes.

Substitutes: Make it dairy free by using coconut milk instead of heavy cream

Tips and Tricks: If using an upright blender, you might need to work in small batches to ensure you get a smooth potato soup. If you want a rustic feel, you can simply use a potato masher.