Chunky Leek and Potato Soup

We really love this soup on a chilly day. It's hearty enough for a meal, especially by leaving this nice and chunky instead of making it a puree like most leek and potato soups.

INGREDIENTS

2	tbsp butter
1	onion, chopped
2	garlic cloves, de-germed and chopped
3	leeks, white and light green part only, thinly sliced
1	russet potato, peeled and chopped
4	c light chicken broth
3	c whole milk
2	sage leaves
1	sprig thyme
	salt and white pepper
1/4	c gruyere cheese, chopped or shredded
Optional Topping Ideas
	chopped spring onions
	croutons
	chives
	truffle oil

INSTRUCTIONS

1.	In a large soup pot or dutch oven melt the butter. Add onions, garlic and a little salt and pepper. Cook until soft but not browned.
2.	Add everything else including a bit more salt and bring to a boil. As soon as it boils, turn heat to simmer, cover and cook for 30 minutes (or until the vegetables are soft).
3.	Using an immersion blender, blend a few times here and there, just to create some texture, not to puree the soup.
4.	Stir in some gruyere cheese and cook a few more minutes until melted.
5.	Serve with any number of optional toppings.