Step 1

Clean, peel, trim, and dice all veggies.

Step 2

In a medium to large dutch oven or pot, melt butter in over medium-high heat.

Step 3

Saute bay leaf until fragrant (it will turn brown quick, 5 seconds).

Step 4

Add diced leek and potato. Season with thyme and saute until tender. Remove bay leaf. Add ¼ cp white wine if using and allow nearly all to evaporate.

Step 5

Add flour into the sauteed vegetables. Stir to coat.

Step 6

When evenly coated, add ¾ carton of vegetable broth and bring to simmer.

Step 7

Simmer for at least 20-30 minutes, or until the potatoes are tender.

Step 8

Turn off the heat.

Step 9

Using an immersion blender or transferring to a food processor, blend the soup until it is smooth. If it is too thick, add the remaining 1/4 carton of vegetable broth to reach the desired consistency.

Step 10

Bring the blended soup back to simmer.

Step 11

Add salt and pepper to taste.

Step 12

Serve with minced garlic chives and a swirl of olive oil if desired!