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!