1. Heat oil in large saucepan set over medium heat; cook leeks, carrot, garlic, thyme sprigs, and half each of the salt and pepper for about 5 minutes or until leeks are softened. Stir in broth and potatoes; bring to boil. Reduce heat to medium-low; cover and cook, stirring occasionally, for 20 to 25 minutes or until potatoes are very tender and breaking apart. Remove thyme sprigs and discard.
2. Transfer half of the soup to blender; pulse until smooth and return to saucepan (use a tea towel to cover top and sides of lid; to remove steam build-up, lift lid with tea towel before pulsing). Repeat with remaining soup; return to saucepan.
3. Add Ripple Half & Half Original, lemon juice, mustard and remaining salt and pepper to saucepan; bring to simmer. Cook for 2 to 3 minutes or until heated through.
4. Sprinkle with chives before serving. Serve hot or cold.

TIPS

– Alternatively, use a hand blender to purée the soup, pulsing to desired consistency.
– Yukon Gold potatoes are a good choice for this soup.