Creamy Potato and Leek Soup

Ingredients : 

Unsalted butter	2 tablespoons
Leeks	2 cups
Potatoes	4 cups
Salt	1 tablespoon
Thyme leaves	1 teaspoon
Vegetable broth	2 cups
Water	3 cups
Heavy cream	1/3 cup

Directions :

• Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.
• Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.
• Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream, and season with additional pepper as needed, and cook until heated through, about 3 minutes.