Potato Leek Soup

Ingredients:

8 cups Chicken Stock

6 Russet Potatoes, peeled and sliced

4 Leeks, whites only, chopped

3 Celery stalks, chopped

1 Bay Leaf

1 tsp Thyme

Salt & Pepper

3/4 cup Heavy Cream

Instructions:

In a large pot, add the chicken stock, potatoes, leeks, celery, bay leaf, thyme, salt and pepper. Boil 15-20 minutes or until potatoes are soft. Remove the bay leaf and blend, preferably using an immersion blender. Add the heavy cream and simmer 10-15 more minutes until thickened. Enjoy!