Ingredients

• 8 cups chicken stock
• 6 russet potatoes, peeled and cut into large pieces
• 4 leeks (whites only), thoroughly washed and sliced
• 3 stalks celery, roughly chopped
• 1 bay leaf
• 1 1/2 teaspoons finely chopped fresh thyme
• Salt and freshly ground pepper
• 1 cup heavy cream

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Instructions

1. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
2. Active Time: 20 minutes Total Time: 1 hour 10 minutes