Split Pea Soup

Leek and Potato Soup
4 medium size leeks - rinsed well and sliced thinly
4 cloves garlic - diced
3 T butter
2 bay leaves
1 teaspoon thyme
1 teaspoon salt 
1/2 teaspoon pepper 
8 medium potatoes - diced
8 cups chicken broth (vegetable broth for a  vegetarian option)
1 cup heavy cream

In a large pot, sauté leeks and garlic in melted butter for 8 minutes until leeks are wilted but bright. 
Add seasonings, potatoes and chicken broth. Bring to a boil and simmer for 30-45 minutes. 
Purée the soup using an immersion blender or in batches in an upright blender. If using an upright blender, be sure to fill the blender only half way full and cover with a towel to allow steam to escape. 
After pureeing, stir in the cream, and return to a simmer for 3 minutes. Season with additional salt and pepper to taste. 
Enjoy!