Veggie Box Red Potatoes, diced (peeled if desired) Veggie Box Leek 3 cloves Veggie Box Garlic 4 cups vegetable broth 2 Tbsp unsalted butter 1 1/2 tsp kosher salt 1 tsp fresh thyme leaves, plus extra for serving Salt and pepper to taste 1/4 cup sour cream

Place potatoes, leeks, broth, garlic, butter, salt, pepper, and thyme in a 3- to 4- quart slow cooker and stir to combine. Cover and cook on the low setting until potatoes are very tender, about 8 hours. Blend the soup with an immersion blender until smooth, or transfer in batches to a stand blender. Add sour cream once blended and whisk to combine. Serve with an extra swirl of sour cream and garnish with chopped thyme.