Ingredients
- 2 Tbsp unsalted butter
- 2 large leeks, tough dark green leaves removed, sliced in half lengthwise and thinly sliced
- 3 cloves of garlic, chopped
- 2 tsp chopped fresh sage
- 1 pound russet potatoes, peeled and chopped into 1/2 inch cubes
- 3 1/2 cups vegetable broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp salt
- 1 1/2 tsp aleppo pepper flakes, OR 1/4 tsp cayenne pepper plus 1/2 tsp red pepper flakes
- Freshly ground black pepper
- 1/2 cup heavy cream
- 2 tsp lemon zest