Cut leeks right below the dark green stem. Keep the white part and discard the dark green part, save for another dish, cut some to use as garnish for the soup or just place the remainder in compost bin.

Using a sharp knife slice the leek half way down the center.

Fan the leek apart and rinse under running water to remove any dirt or grit that has found its way into the leek.

Slice leeks about 1/4″ thick until all 3 leeks have been cut.

Place the leeks in a stock pot of melted unsalted butter with chopped garlic and saute for about 10 minutes.

Add chicken stock, diced yellow potatoes, a few sprigs of thyme and a couple bay leaves. Add salt and pepper to taste. Bring to a boil and reduce to simmer for 15 minutes.

Remove thyme and bay leaves. Using a hand-held immersion blender blend the soup until smooth. Now, if you prefer a chunky soup opposed to a smooth soup you can always skip the blender part.

Add the heavy cream to the stock pot stirring to combine and simmer. If preferred you could leave out the cream.

Serve warm and with lightly toasted french cristini’s (it’s a french baguette cut at an angle and toasted in the oven). Garnish with scallions.

Enjoy!