5 (or more) sprigs fresh thyme (remove leaves from stems)
1 tsp. Old Bay Seasoning
1 tsp. salt
1/4 tsp. pepper
3 C. chicken broth
1/2 C. white wine
1/2 C. cream or half & half
Slice the white and light green portion of the leeks. Soak in water to remove debris, then drain.
Melt butter and olive oil in soup pot. Add leeks and sauté until they soften. Add garlic, salt and pepper and cook another minute or two.
Add broth, white wine, thyme, and Old Bay seasoning. Bring to low boil, reduce heat, cover and simmer until potatoes are cooked and soft, about 15 minutes.
Blend soup with immersion blender. Add cream. Stir to combine and heat through. Taste and adjust seasoning, if needed.
Garnish with a bit of fresh, grated parmesan cheese, sprinkle of Old Bay and fresh thyme, if desired.
You can easily make this soup plant-based by substituting chicken broth with vegetable broth, substitute butter with vegan butter or just use all olive oil, and use vegan alternative cream and vegan parm.