Potato Leek Soup

Ingredients:
3T butter
4 leeks, white and light green parts, chopped
3 cloves garlic, peeled and smashed
2lbs potatoes, peeled and chopped
7 cups chicken broth
2 bay leaves
1 sprig thyme
salt and pepper to taste
1 cup heavy cream
                                                                     chives, chopped, for garnish


Directions:
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot. Bring to a boil then cover and reduce heat to low. Simmer for 15 minutes until potatoes are very soft.
Remove the thyme and bay leaves. Puree the soup with an immersion blender until smooth. Add the heavy cream and bring soup to a simmer.
Garnish with chive and serve.

From: Once Upon a Chef