Potato Leek Soup

Melt butter in a large pot over medium-low heat and cook leek with a pinch of the salt, stirring, until very soft but not browned, about 12 minutes. Add garlic for 1 minute.

Add potatoes, vegetable broth, thyme, salt and white pepper. Simmer until the potatoes fall apart, about 20 minutes. Remove the thyme stems.

Blend potato leek soup until smooth, stir in heavy cream and reheat gently. Serve topped with chives.