Anything But Ramen

Chop the ends of leeks (at the bottom and right below where the leaves sprout), then cut them in half and rinse well to remove any dirt or sand. Dry the leeks then cut into slices. Add butter or olive oil to a large saucepan over low-medium heat until melted, then add the sliced leeks and sauté until wilted. Peel and dice the potatoes into small pieces and add to the pot along with the broth and seasonings (salt, pepper, thyme). Feel free to add more seasonings and adjust to liking. Bring the mixture to a boil then simmer for about 20 minutes until potatoes are fork tender (you can pierce them with a fork and they’re soft). Discard the bay leaf and blend the soup mixture in a blender or using an immersion blender until creamy. Top with chives and, if desired, some cooked turkey bacon, and enjoy with a nice piece of bread.