Creamy broccoli soup with cream

Ingredients:

• 2 tbsp. l. olive oil
• 1 cup thinly sliced ​​leek (white and light green parts only)
• 1 cup chopped peeled potatoes
• 3-4 fresh sprigs of thyme
• 1 bay leaf
• 1 medium clove garlic, minced
• 3.5 cups lightly salted chicken broth
• 3 cups broccoli florets
• 1/4 - 0.5 cup heavy cream

Preparation:

1. In a medium saucepan, heat the olive oil over medium heat. Add the leeks and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme, bay leaf, garlic, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a boil.
2. Add almost all of the broccoli, reserving 2-3 florets for serving. Bring to a boil again and simmer until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from heat and let cool for at least 5 minutes. Remove and discard the thyme and blend the soup thoroughly until smooth using an immersion blender or in two or three batches in a blender (do not fill the blender more than halfway).
3. Meanwhile, cut the remaining broccoli florets in half lengthwise. Place in a small microwave-safe bowl, add a splash of water and a pinch of salt, cover, and microwave until bright green, 2-3 minutes. Set aside.
4. Add cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste.
5. Serve the soup hot, garnishing each serving with a piece of broccoli.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.