Ingredients: 1 Onion (diced) 2 Celery Stalks (diced) 1-2 Garlic Cloves (chopped) 1 cup Leeks 11/2 tbsp. Olive Oil 3-4 cups Diced Yellow Potatoes (Yukon Gold) 4 cups Chicken Stock 1 Sprig of Lemon Thyme 2-3 Chives 1-2 Bay Leaves Black Peppercorns Salt, Pepper

Methods:

1. Heat a large sauce pan on high heat with the olive oil. Add onion and celery and stir, coating them in the olive oil. Add garlic and keep stirring to prevent the garlic from scorching. Add leeks, keep stirring. Onion, leeks and garlic will start to turn translucent. Add potato and keep stirring for 2-5 minutes. Add chicken stock. Keep on High heat until it boils. Turn heat down, drop in a herb sachet, and simmer for 15 minutes.
2. Make a herb sachet by rolling the lemon thyme, bay leaf, chives and peppercorns in a piece of cheesecloth, then tie it to hold the roll together. After simmering 15 minutes, remove herb sachet, squeezing the liquid from it as you remove it. Put soup into a blender or food processor. Pulse the soup at first, then blend to a puree. Pass the soup through a strainer, pushing as much through as possible using a spoon. Return the soup to the pan and add salt and pepper to taste.
3. Garnish and serve.