Step 1

Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.

Step 2

Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.

Step 3

Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.

Step 4

Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.

Step 5

Uncover and remove thyme and bay leaf.

Step 6

Use an immersion or countertop blender to blend the soup until smooth.

Step 7

Stir in chives and hot sauce (optional).

Step 8

Allow to cool 2 minutes and serve.

Step 9

Enjoy!