• 2 Tbsp butter
• 2 large leeks
• 2 1/2 large potatoes, sliced
• 1 tsp thyme
• 1 Tbsp rosemary
• 1 tsp peppercorns
• 1 bay leaf
• 2 cloves garlic
• 4 cups chicken stock
• 3/8 cup heavy cream
• 3/8 cup milk
• 1 pinch salt
• 1 pinch white pepper

1. In saucepan, melt the butter over medium heat.
2. Add the leeks and sauté until soft, but not browned, about 5 minutes.
3. Add the potato slices and the chicken stock.
4. Fill a garni bag with thyme, rosemary, peppercorns, bay leaf, and garlic cloves, and put in the chicken stock.
5. Bring to a boil, cover, reduce the heat to low, and simmer until the potatoes are very soft, about 30 minutes.
6. Discard the garni bag.
7. Transfer to a food processor and puree until very smooth.
8. Stir in the cream and milk and season to taste with salt and pepper.

We like some chunks in our soup so I don't puree the whole batch. I leave a little out to add back in so it has some potato to bite into.
Also, while it is boiling, I put a polish sausage (or sometime an italian sausage) in the soup and when it is cooked, I poke holes into the meat and let the juices run into the soup. Gives it a nice snap of flavor.

How to prepare Leeks:
Remove dark green ends of leeks and discard. Slit each leek lengthwise twice, then just lay them flat on the board and cut in checkerboard form to dice. I always remove the top layer (like onion layer sort of).

(Aunt Bea)