French Potato Comfort (Print Version)

# Ingredients:

01 - Room temperature butter (3 tablespoons)
02 - White and pale green leek sections (4 large)
03 - Crushed garlic cloves (3)
04 - Yukon Gold spuds (2 pounds)
05 - Veggie or chicken stock (7 cups)
06 - Whole bay leaves (2)
07 - Sprigs of fresh thyme
08 - Full-fat cream (1 cup)
09 - Snipped fresh chives for topping
10 - Salt and pepper as needed

# Instructions:

01 - Wash leeks well and cut only white and light green sections
02 - Warm butter, saute leeks and garlic until they've softened
03 - Throw in spuds, stock, bay leaves, and thyme. Let bubble until potatoes get soft
04 - Take out herb sprigs and make smooth with a stick or countertop blender
05 - Mix cream in, warm it up, tweak the flavor, and drop chives on top

# Notes:

01 - Works great hot or cold as Vichyssoise
02 - Stores in freezer nicely if you leave cream out
03 - Try different garnishes for variety

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