Slice leeks lengthwise, fan open and rinse thoroughly. Like really thoroughly. These guys are usually pretty dirty.

Remove the bottoms and the tough dark green tops.

Slice the white and light green parts into 1/4 inch pieces.

In a large saucepan, melt butter over medium-high heat.

Add leeks and stir until well coated in butter.

Cover the pot and reduce heat to low.

Cook leeks until soft, (About 8-10 minutes).

Stir in the broth, thyme, dried parsley, pepper, sea salt and potatoes.

Increase heat and bring to a slight boil.

Reduce heat back to low and simmer for 20 mins until potatoes are tender.

Add half of the soup to a blender and pulse until it reaches a creamy consistency or use an immersion blender.

Add blended soup back into the pot and stir. You can blend more or less of the soup to reach the desired consistency.

Top with fresh parsley, green onions and some salt and pepper to taste.