3 tbsp unsalted butter
5 cups chopped leeks
1 large clove garlic
3 lbs Yukon Gold potatoes
7 cups chicken stock
2 bay leaves
3 sprigs fresh thyme
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 cup cream, optional
Trim and wash the leeks, then chop them into 1/2-inch pieces. Add to a soup pot with the butter and the garlic (peeled and chopped). Cook, stirring often, for about 10 minutes, while you prepare the potatoes.
Wash and/or peel the potatoes. Chop them into pieces smaller than 1-inch. No need for uniformity, everything will be blended up.
When the leeks are soft, add the broth, potatoes, bay leaves, thyme and salt. Bring to a boil and cook until the potatoes are very tender.
Remove the thyme and bay leaves. Add the pepper.
Process with an immersion blender or other blender until smooth. Adjust salt to taste. Add the cream and mix well.
The soup is good with or without cream. If you are going to freeze any soup, do it before adding the cream.
2023 Delicious and easy, as is. The soup could be served with any number of garnishes: sauteéd peppers, shredded cheese, parsley, tomatoes, bacon. This is comfort food!
As made today, yield was 3 quarts without cream.