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In a large saucepan, melt 1 tsp butter over medium-high heat. Add 1 cup chopped leeks (about 1 medium, white and light-green parts only, halved lengthwise, rinsed well, and patted dry) and cook, stirring, until softened, about 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup water, and 3 sprigs thyme and bring to a boil. Reduce to a simmer and whisk in 2 cups mashed potatoes. Simmer unti lwarmed through; season with coarse salt and ground pepper.
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