Public-domain recipe with an original dish photograph.
3 tablespoons unsalted butter 2 large leeks 1 quart chicken or veggie stock 11 ounces peeled and sliced waxy potatoes 1 bay leaf ¾ cup heavy cream white pepper (optional) ½ teaspoon ground nutmeg (optional) ½ tablespoon dill weed
Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency. Stir in heavy cream and salt to taste.