Add garlic, onion, and leeks. Cook until softened (about 5 minutes).
Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes).
Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes).
Either use an immersion blender, or ladle soup into a big food processor or blender. Blend until pureed and return to pot. You may have to work in batches, depending on how big your appliance is.
Once pureed soup is returned to pot, reduce heat to low and stir in half and half. Cook for an additional 3-5 minutes or until hot.
Top with chives and serve.
Notes
Click on the time in the instructions to start a timer!Ingredients.
Make this vegan by substituting the butter with extra virgin olive oil and either leaving out the half and half, or replacing it with coconut milk.
You can change up the flavor by adding different spices like red pepper flakes, fresh thyme, or a dash of curry powder for more depth of flavor.
You can substitute the garlic cloves for powdered garlic. 1 clove is 1/4 tsp garlic powder.
Process.
If you use a standard blender, be really careful and ladle your soup in a small amount at a time, because it will be very hot!
You can swap the chives with green onions for a great flavor.
Presentation.
Top with fresh chives, a spoonful of sour cream, and crispy bacon!
Serve this with gluten free crusty bread, or with a side salad.