Sweet Corn Puree

• 1 leek (white and light green parts only)
• 1 tbsp. unsalted butter
• 1 1/2 tsp. kosher salt
• 1 medium Yukon gold potato
• 4 c. yellow or white corn kernels
• 1 small bay leaf
• Few sprigs of thyme
• 4 c. canned chicken broth
• 1/4 c. milk or heavy cream

1. Slice leeks in half lengthwise and then into 1/4-inch slices.
2. Transfer to a large bowl of cold water and soak for a few minutes to let any dirt or sand sink to bottom of bowl.
3. Using a slotted spoon, scoop leeks out, place in a sieve and rinse well.
4. Repeat with a fresh bowl of water if necessary, and set aside.
5. Heat butter in a 4-quart saucepot over medium heat.
6. Add leeks and a pinch of salt, and cook over low heat, stirring occasionally, until leeks are translucent but have not yet begun to brown, about 5 minutes.
7. Add potatoes, corn, bay leaf, thyme, and chicken stock.
8. Bring to a boil and then reduce to a simmer.
9. Cook until potatoes are tender, about 15 minutes.
10. Turn off heat and let soup cool slightly, about 8 minutes.
11. Remove bay leaf and discard.
12. Using a standard or immersion blender, puree soup until smooth.
13. If using a standard blender, puree in small batches to prevent spillage.
14. Transfer to a clean pot or storage container.
15. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
16. When ready to serve, reheat soup.
17. Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes.
18. Adjust seasoning to taste and serve immediately.

unsalted butter, kosher salt, gold potato, bay leaf, thyme, chicken broth, milk

Taken from www.delish.com/recipefinder/sweet-corn-puree-soup (may not work)