2 T extra-virgin olive oil
1 large leek, sliced & rinsed well
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, sliced
5 small Russet potatoes, peeled & chopped
1 sprig fresh rosemary
A few sprigs fresh thyme
1 bay leaf
5 C low-sodium chicken stock/broth
1/2 C heavy cream
Scallions for garnish
Make a bouquet garni by tying together the rosemary, thyme, & bay leaf with kitchen twine; set aside for later use.
Heat oil in a large pot over medium-high heat. Add leeks, carrots, & celery and cook until leeks start to wilt, about 5 minutes. Add garlic cloves & cook another 2 minutes.
Add potatoes, season with S&P, & mix to incorporate with other vegs. Add bouquet garni & chicken broth/stock, bring to a boil, season w/ more S&P, then lower to simmer for 30 minutes.
Remove from the heat, remove bouquet garni, & puree with an immersion blender or puree in batches in a blender. Add cream and taste for seasonings. Serve garnished with sliced scallions.