Cold Summertime Broccoli Soup with Leeks and Thyme

* 3 tablespoons butter
* 3 cups chopped leeks or green scallions (white and pale green parts only; about 3 large)
* 6 teaspoons chopped fresh thyme, divided
* 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
* 4 cups (or more) low-salt chicken broth

Melt butter in large pot over medium-high heat.

Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft,
reducing heat if needed to prevent rapid browning, 7 to 8 minutes.

Transfer 1/2 cup leeks to small bowl; reserve.

Add broccoli and 4 cups broth to pot; bring to boil.

Cover; boil until vegetables are tender, 8 to 10 minutes.

Puree soup in blender until smooth.

Thin soup with more broth, if desired.

Season with salt and pepper.

Chill until cold.

Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.