Leek and Potato Soup

• 2 pounds leeks
• 3 tablespoons butter
• 2 thyme sprigs
• 1 bay leaf
• Salt
• 1 pound yellow potatoes, peeled, halved or quartered, and sliced
• 6 cups water
• 1/3 cup creme fraiche or heavy cream

1. Trim off the root end and the tough upper greens from: 2 pounds leeks.
2. Cut the trimmed leeks in half lengthwise and slice thin.
3. Rinse in a bowl of cold water.
4. Lift the leeks out of the water to drain.
5. Melt over medium heat in a heavy-bottomed pot: 3 tablespoons butter.
6. Add the leeks along with: 2 thyme sprigs, 1 bay leaf, Salt.
7. Cook until soft, about 10 minutes.
8. Add: 1 pound yellow potatoes, peeled, halved or quartered, and sliced.
9. Cook the potatoes for 4 minutes, then add: 6 cups water.
10. Bring to a boil and turn down to a simmer.
11. Cook until the vegetables are tender, but not falling apart, about 30 minutes.
12. When done, stir in: 1/3 cup creme fraiche or heavy cream.
13. Do not boil once the cream is added.
14. Check the seasoning and adjust to taste.
15. Remove the bay leaf and thyme before serving.
16. Garnish with fresh-ground black pepper and some chopped chives.
17. For a heartier soup, use broth instead of water.
18. Remove the bay leaf and the herb sprigs and puree the soup before stirring in the cream.
19. Omit the cream, puree the soup before serving, and garnish with a pat of parsley butter (see page 48).

leeks, butter, thyme, bay leaf, salt, potatoes, water, creme fraiche

Taken from www.epicurious.com/recipes/food/views/leek-and-potato-soup-387156 (may not work)