Okay, this creamy potato leek soup might be the best soup ever?
Olive oil, onion, garlic cloves, Yukon gold potatoes, leeks, butter, thyme, vegetable broth, sherry vinegar, chives and parsley
In a dutch oven or pot, heat a drizzle of olive oil. Toss in and sweat your garlic and onions for 2-3 minutes.
Next add in your potatoes, leeks, butter and thyme. Stir well until all combined.
Then, add in your vegetable broth, sherry vinegar and a sprinkle of sugar. Let everything come to a boil, and then a simmer until the potatoes are fork tender.
Blend your soup, and adjust with salt, pepper and sugar. Off the heat, toss in your green onions and parsley, stir well. Top with more for garnish, and optional to top with crispy croutons!