Ingredients

3 tablespoons butter

3 cups chopped leeks (white and pale green parts only; about 3 large)

6 teaspoons chopped fresh thyme, divided

1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)

4 cups (or more) homemade chicken stock

Instructions

Melt butter in large pot over medium-high heat
Add leeks and 4 teaspoons thyme
sauté until leeks are almost soft, reducing heat if needed to prevent browning (7 to 8 minutes)
Add broccoli and 4 cups broth to pot; bring to boil
Cover; boil until vegetables are tender (8 to 10 minutes)

Puree soup in blender until smooth
Season with salt and pepper
Ladle into bowls
Sprinkle with chopped thyme