Creamy Potato and Leek Soup

Ingredients: 2 leeks, tops removed and chopped fine,1 yellow onion, chopped fine,4 cloves garlic, minced,4 mediums Yukon gold potatoes, peeled and diced into ½ inch cubes,1/4 cup cream,3/4 cup Greek yogurt,4 cups vegetable broth,leaves from about 4-5 springs of thyme,1 tablespoon olive oil,1 tablespoon butter,salt and pepper, to taste
Instructions:

1. In a stockpot, saute the leeks and onions in the olive oil and butter until soft.
2. Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper.
3. Saute a few more minutes.
4. Add the potatoes and broth. (
5. Add just enough broth to cover the potatoes plus about 1/4 of an inch.)
6. Simmer until the potatoes are tender.
7. Taste the broth and season with thyme, salt, and pepper to taste.
8. Working in batches, do a rough puree of 3/4 of the soup in a food processor.
9. Add the puree back to the soup and add the cream and yogurt. Stir well.
10. Bring back to a simmer and season to taste.

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