Potato Leek Soup

• 6 potatoes, peeled and cut into large pieces
• 8 leeks, whites only, soaked in salt water to remove grit
• 3 stalks celery, roughly chopped
• 1 medium onion, peeled and quartered
• 1 bay leaf
• 2 quarts chicken stock
• 1/2 cup all-purpose flour
• 1/2 cup (4 ounces or 1 stick) melted butter
• 1 cup heavy cream
• 1 1/2 teaspoons finely chopped fresh thyme leaves
• Salt and pepper

To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.