1. Trim roots and dark green leaves from leeks. Halve leeks lengthwise, then slice crosswise into 2" pieces and transfer to a large bowl filled with cold water. Using fingers, swish leeks to remove dirt, then place in a colander to drain; set aside.

2. Heat oil in a large Dutch oven over low heat; add leeks and herbs and cover. Cook, stirring occasionally, until leeks are softened, about 10 minutes. Stir in potatoes and cook 2 minutes. Increase heat to high, add broth, and season with salt and pepper to taste; bring mixture to a boil. Reduce heat to low and simmer, covered, until potatoes are tender, 15 to 20 minutes. Remove from heat and let cool slightly.

3. Working in batches, carefully transfer soup to a blender and puree until smooth, about 30 seconds; return to pot and add more broth if needed to achieve desired consistency.

4. Return soup to a simmer over medium-high heat, season with salt and pepper to taste, and ladle into bowls. Garnish each bowl with a generous teaspoon of chive oil (search for Chive Oil on Hannaford site for the recipe).

Source: Hannaford fresh Magazine, March - April 2019