Taken from several sources, inspired by my friend's backyard overrun by leeks.
Ingredients
- 3 T butter (or less, or oil)
- 4-5 cups leeks (white and light green parts only, well-cleaned) (from 2-4 leeks)
- (onion if short on leeks)
- 3 cloves garlic, minced
- 6 cups chicken stock
- 2 pounds potatoes, cut into 1/2" dice
- 2 bay leaves
- sprigs fresh thyme
- 1 tsp salt
- 1 tsp black pepper (to taste)
- 1/2 cup half and half (or heavy cream or 1 cup)
Melt butter in pan, add leeks and garlic (and onion). Cook until soft and wilted but not browned.
Add potatoes, broth, and seasoning. Bring to a boil then reduce heat to simmer about 15 minutes. Remove bay leaves and thyme (if using fresh).
Add cream and bring to simmer. Taste to check seasoning.
Use an immersion blender to smoothen soup if desired.
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