2 lbs Yukon gold potatoes, peeled and roughly chopped
Chives, chopped (for garnish)
1/2 leek, chopped and fried (for garnish)
Heat a large pot over medium high heat with olive oil and add sliced leeks. Sauté for 8-10 minutes or until slightly melted.
Add garlic, bay leaf, thyme, nutmeg and black pepper and cook until fragrant, about 2 minutes.
Once fragrant, add vegetable broth and potatoes and bring mixture to a boil. Once mixture has reached a boil, turn heat to low and simmer for 15-20 minutes or until potatoes are fork tender.
Remove bay leaf and, using an immersion blender or regular blender, blend until smooth and creamy. (NOTE: if using a regular blender, work in batches and allow steam to release as blending hot liquids can result in pressure to build up in the blender and make a mess.)
Serve hot topped with chives, fried leeks or your favorite toppings