Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 1/4 lbs. leeks, cleaned and sliced (white part only)
• 1 cup chopped onion
• 3/4 cup chopped celery
• 4 cups chicken broth or chicken stock
• 8-10 oz. potatoes, peeled and chopped
• 1 fresh sage leaf
• salt and freshly ground black pepper to taste
• 1/2 cup heavy whipping cream

Directions

In a large saucepan over medium-low heat, melt butter. Add sliced leeks, onion and celery and sauté until onion is translucent (about 7 minutes), being careful not to brown the vegetables. Add chicken broth, potatoes, thyme and sage and bring to a boil. Once brought to a boil, reduce heat to low and simmer (partially covered) for 20 minutes, or until the vegetables are tender.

Transfer soup to a blender or food processor (in 2 separate portions if entire amount will not fit all at once) and purée until smooth. Strain through a fine-meshed sieve into a saucepan over low-medium heat. Season to taste with salt and pepper, then stir in cream. Continue stirring until fully blended and heated through. Serve. Delicious topped with Croutons or broken bits of Baked Crostini, or with a side of bread.