Directions

1. 1
   In a large pot, heat olive oil over medium heat.
2. 2
   Add onions and leeks, sauté until soft.
3. 3
   Stir in diced potatoes and cook for a few minutes.
4. 4
   Pour in vegetable broth and bring to a boil.
5. 5
   Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
6. 6
   Blend the soup until smooth, then stir in the cream, salt, pepper, and thyme.
7. 7
   Cook for an additional 5 minutes, then serve hot, garnished with chives.