Potato Leek Soup

 Ingredients 

3 tablespoons butter 

2 stalks celery, diced

1 onion, chopped 2 leeks, white part chopped 

3 cloves garlic, minced

8 potatoes, peeled and cubed

8 cups chicken stock, 

1 cup milk

½ cup heavy cream

1 teaspoon thyme

1 1/2 tsp. salt and 1/2 tsp. pepper

Directions

In a Dutch oven, cook the bacon onion, celery, and leeks in the butter until soft.

Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. add chicken stock. Cover, and simmer until potatoes are tender.  Puree

Whisk in milk, cream, salt, pepper, and thyme. Adjust seasonings to taste.