Put the chicken stock, potatoes, leeks, celery, bay leaf and
thyme in a large pot and sprinkle with salt and pepper. Boil
until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in
batches in a blender or food processor), blend the soup until
smooth. Pour the soup into a medium pot; add the cream and
simmer until the soup has thickened, about 20 minutes.
Originally Submitted
1/13/2019
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