Preparation

1. In a large soup pot, over medium-low heat, warm olive oil and butter (or another tablespoon of olive oil if wanting a dairy free soup). Add leeks and cook about 2-3 minutes, stirring often. Add garlic and celery and cook an additional 5 minutes or until slightly soft but not browned. Add potatoes, stock, bay leaf and thyme. Bring to a boil. Reduce heat, cover pot and simmer until potatoes are very tender when pierced with the tip of a knife, about 40 -45 minutes.
2. Discard bay leaf and thyme stems. Allow to cool slightly then place small batches in a blender and blend until creamy. Remove center of blender lid and cover with a towel to allow the steam to escape and avoid a mess. You could also use an immersion blender but it might not be quite as smooth. Stir in milk or your favorite dairy free alternative. Season to taste with salt and cayenne pepper. If a thinner texture if desired, add a bit of extra broth or milk.
3. Warm before serving or serve chilled for the classic French Leek and Potato Soup: Vichyssoise. Garnish with freshly chopped chives, parsley or your favorite herb.
4. Consider your Potato, Garlic and Leek Soup as a base to which you can all sorts of vegetables either raw or cooked such as spinach, watercress, carrots, squash, etc. If they are fresh, simply chop or grate them and simmer in the soup a few minutes before blending. If they are cooked, just add to the soup and blend.