Creamy Potato Leek Soup

Peel and dice the potatoes into 1-inch cubes, then thinly slice the leeks (white and light green parts only) and dice the onion. Rinse the leeks thoroughly under cold water to remove any grit.

In a large pot over medium heat, melt a knob of butter and sauté the onion and leeks until softened and translucent, stirring occasionally. This step builds the aromatic base of the soup.

Add the garlic powder, celery seeds, thyme, salt, and pepper to the pot and stir to coat the vegetables evenly with the seasonings. Cook for an additional minute to bloom the spices.

Add the diced potatoes and pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil over medium-high heat.

Reduce the heat to a gentle simmer and cook until the potatoes are completely tender and easily pierced with a fork.

Remove the pot from the heat and use an immersion blender to purée the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a countertop blender.

Return the pot to low heat and stir in the heavy cream, combining it fully into the puréed soup. Heat gently without boiling to preserve the cream's texture.

Taste and adjust seasoning with additional salt and pepper as needed, then ladle the soup into warm bowls. Garnish with a drizzle of cream and a pinch of fresh thyme before serving.