Dairy-Free Potato Leek Soup

1. Warm butter in a pan and add shallots and leeks, cooking on medium-low for 10 minutes. 
2. Add in the chopped garlic and cook for another 2 minutes until fragrant. 
3. Add in potatoes and season with salt, pepper, and thyme then add enough chicken broth to submerge the potatoes
4. Bring to a boil then down to a simmer and cover for 15 minutes. 
5. Blend with immersion blender and add cream to your liking. Season to taste. 
6. Add a soft boiled egg, top with chives, some more DF cream, and a drizzle of olive oil.