Instructions

1. 1

   Halve the white portions of the leeks lengthwise and rinse under cold running water. Clean thoroughly. Slice thinly crosswise and set aside. Prepare bouquet garni by placing bay leaves, peppercorns and thyme together in a small piece of cheesecloth. Bundle and tie with string. Set aside.

2. 2

   In a large pot over medium heat, melt butter.

3. 3

   Add the chopped leeks and cook until wilted, about 5 minutes.

4. 4

   Add the reserved bouquet garni, chicken stock, potatoes, salt and pepper, and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

5. 5

   Remove the bouquet garni. Working in small batches, puree the soup in a blender. Secure lid tightly and place towel over lid for extra protection. Stir in milk and adjust to taste.

6. 6

   Serve immediately with a big dollop of yogurt and chopped parsley/chives.