Healthy Potato Leek Soup

Wash the leeks thoroughly and chop them roughly using a cutting board and utility knife

Peel, wash, and cut potatoes into small chunks using a chef's knife

In a soup pot or stockpot - heat olive oil

Saute onion and garlic until onion is translucent

Add potatoes thyme and bay leaves- saute a minute or two

Next add in the leeks - saute a minute more

Pour in  stock  and  season with salt and pepper 

Cook on low simmer for 10 minutes until potatoes are soft and can be squished easily with your finger.

Remove the bay leaves and sprig of thyme.

Then use a hand mixer to blend everything to a smooth puree.If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.

Once the soup is smooth, bring it back to a boil.

Taste and adjust seasoning.

Combine cornstarch and milk, then add it to the soup (the cornstarch prevents the milk from curdling) 

Stir well to combine -simmer a minute more - turn the heat off.

Serve on its own or garnished with fresh cream. I added a teaspoon of pesto to garnish this soup.