Ingredients

• 2 tablespoons of butter
• 3 cups of leeks, chopped
• 2 cups of Yukon Gold potatoes, chopped
• 1/2 teaspoon of thyme, dried
• 1 bay leaf
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper, white
• 1/3 cup of heavy cream, 10%
• 1/3 cup of milk

Instructions

1. Sauté In large pot, melt butter over medium-low heat. Cover and cook leeks, stirring occasionally until tender (approximately 7 minutes).

2. Add Stir in potato, salt, and pepper. Continue to cook, stirring, for 2 minutes.

3. Add Add 6 cups water, bay leaf, and thyme. Bring to boil.

4. Simmer Reduce heat and simmer, covered, until potato is tender ( about 30 minutes). Let cool for 10 minutes.

5. Blend In blender, purée soup in batches. Stir in cream; gently heat until steaming.