First, peel the leeks and cut them into fine slices. Peel the potatoes, wash and cut into small cubes. Remove the stems from the broccoli florets and wash under running water.
Heat the butter in a high pot and sauté the leeks in it. Then add the potatoes and broccoli and sauté gently over medium heat for a few minutes.
Then deglaze with the vegetable broth and simmer for 20 minutes. Add the liquid cream and simmer for another 5 minutes. Then carefully blend with a hand blender to a creamy soup.
Season with salt and pepper and simmer on low heat for another 5 minutes.
Finally, pour the soup into deep plates or bowls and garnish with a few thyme leaves.Buon appetito!