4 tablespoons butter or margarine
10 medium leeks (white part only), chopped
3 lbs Yukon Gold potatoes, peeled and sliced
2 cups milk
6 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds or celery salt (don’t worry if you have neither)
1/2 teaspoon fresh thyme
light cream, as needed
salt & freshly ground black pepper
Garnish:
1/2 cup chopped fresh chives
1. In a 6- to 8- quart stockpot, melt the butter and gently cook leeks, being careful not to let them brown.
2. Add the peeled and sliced potatoes, milk, stock, and the herbs.
3. Cover and simmer gently for about an hour or until potatoes are completely cooked through.
4. Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
5. Add the cream and gently heat, but do not boil.
6. Season with salt and pepper.
7. Serve with garnish.
