Potato Leek Soup

Prepare the vegetables: chop the white and light green parts of the leeks and rinse them thoroughly. Chop the potatoes and mince the garlic.

In a large pot or Dutch oven over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the chopped leeks to the pot and cook until they are soft and wilted, about 5-7 minutes. Season with salt and black pepper.

Add the chopped potatoes to the pot, followed by the water, vegetable bouillon cube, and fresh thyme sprigs.

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are fork-tender, approximately 20-25 minutes.

Once the potatoes are soft, remove the thyme sprigs. Use an immersion blender to blend the soup directly in the pot until it's completely smooth.

Stir in the heavy cream, lemon juice, and crème fraîche. Season again with salt and pepper to your liking.

For an extra velvety texture, place a fine-mesh sieve over another pot or bowl and pour the soup through it, using a spatula to press the liquid out.

Ladle the finished soup into bowls. Garnish with a drizzle of olive oil, a crack of fresh black pepper, and chopped chives. Serve hot, optionally with grilled cheese for dipping.