- 6 potatoes, peeled and cut into large pieces
- 8 leeks, whites only, soaked in salt water to remove grit
- 3 stalks celery, roughly chopped
- 1 medium onion, peeled and quartered
- 1 bay leaf
- 2 quarts chicken stock
- 1/2 cup all-purpose flour
- 1/2 cup (4 ounces or 1 stick) melted butter
- 1 cup heavy cream
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- Salt and pepper
To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.