Potato Leek Soup

This is a well-loved recipe around the farm that folks make to warm up for lunch, and enjoy with friends.

5 large white potatoes or equivalent (peeled and chopped)
5 cups chicken broth (or vegetable broth or water)
1 Tbs butter
3 large leeks (sliced using whites only)
1 Tbs fresh thyme
1 bay leaf
1 tsp celery salt
pepper and salt to taste
1 cup light cream
mushrooms (can be optional, but so good)

Peel and cut potatoes, slice leeks. Melt butter over medium heat in pot. Add leeks and let sit for several minutes. Add potatoes, chicken stock, thyme, bay leaf, celery salt and pepper. Bring to a boil and cook until potatoes are soft (about 20 minutes). Once potatoes are soft, remove from heat, remove the bay leaf, and use an immersion blender or food processor to liquify.

In a separate pan slice mushrooms into tiny chunks and sauté. Return the soup to heat, add cream and mushrooms and simmer on low until desired consistency is reached. Season with salt and pepper if needed, to taste. Enjoy!