Potato-Leek Soup

• 1 tablespoon butter
• 3 large leeks, trimmed and thinly sliced
• 2 large russet potatoes, peeled and cubed (about 2 1/4 pounds)
• 3/4 cup dry white wine, divided
• 4 cups chicken broth
• 1 bay leaf
• 2 fresh thyme sprigs
• 2 fresh parsley sprigs
• 1 cup whipping cream
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives
• Garnishes: fresh thyme or parsley sprigs

1. Melt butter in a large Dutch oven over medium-high heat; add leeks, and saute 10 minutes or until tender. Add potato, 1/2 cup wine, and broth. Using a piece of kitchen twine, tie bay leaf, 2 thyme sprigs, and 2 parsley sprigs into a bundle; add to pan. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes or until potatoes are very tender. Discard herb bundle.
2. Process potato mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return puree to Dutch oven. Add remaining 1/4 cup wine, cream, and next 3 ingredients. Garnish, if desired.

butter, leeks, russet potatoes, white wine, chicken broth, bay leaf, thyme, parsley sprigs, whipping cream, salt, freshly ground black pepper, fresh chives, thyme

Taken from www.myrecipes.com/recipe/potato-leek-soup-0 (may not work)