From a former farm apprentice, Shad

5-6 Potatoes, diced                                          2-3 Leeks, cleaned and chopped

4 cloves garlic, minced                                      6 cups vegetable stock

1 cup cream                                                     salt to taste

2 bay leaves                                                     ½ tsp white pepper

In a large soup pot, bring vegetable stock to a boil; add potatoes, leeks, garlic, and bay leaves.  Cover and simmer until potatoes are tender.   Puree potato and leek mixture in a blender (in batches) until smooth.  Add cream, salt and pepper.  Bring to a simmer for 3-5 minutes more to meld flavors and enjoy!