Ingredients
1leek,white and light green parts only
1tbspunsalted butter
1½tspkosher salt
1yukon gold potato
4cupscorn kernels,(yellow or white)
1small bay leaf
few sprigs of thyme
4cupschicken broth,canned
¼cupmilk,or heavy cream
Preparation
Slice leeks in half lengthwise and then into ¼-inch slices. Transfer to a large bowl of cold water and soak for a few minutes to let any dirt or sand sink to bottom of bowl.
Using a slotted spoon, scoop leeks out, place in a sieve and rinse well. Repeat with a fresh bowl of water if necessary, and set aside.
Heat butter in a 4-quart saucepot over medium heat. Add leeks and a pinch of salt, and cook over low heat, stirring occasionally, until leeks are translucent but have not yet begun to brown.
Add potatoes, corn, bay leaf, thyme, and chicken stock. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender.
Turn off heat and let soup cool slightly. Remove bay leaf and discard.
Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage.
Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
When ready to serve, reheat soup. Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes.
Adjust seasoning to taste and serve immediately.
