Sweet Corn Puree

Directions

1. 1
   Slice leeks in half lengthwise and then into 1/4-inch slices.
2. 2
   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.
3. 3
   Using a slotted spoon, scoop leeks out, place in a sieve and rinse well.
4. 4
   Repeat with a fresh bowl of water if necessary, and set aside.
5. 5
   Heat butter in a 4-quart saucepot over medium heat.
6. 6
   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, about 5 minutes.
7. 7
   Add potatoes, corn, bay leaf, thyme, and chicken stock.
8. 8
   Bring to a boil and then reduce to a simmer.
9. 9
   Cook until potatoes are tender, about 15 minutes.
10. 10
    Turn off heat and let soup cool slightly, about 8 minutes.
11. 11
    Remove bay leaf and discard.
12. 12
    Using a standard or immersion blender, puree soup until smooth.
13. 13
    If using a standard blender, puree in small batches to prevent spillage.
14. 14
    Transfer to a clean pot or storage container.
15. 15
    Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
16. 16
    When ready to serve, reheat soup.
17. 17
    Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes.
18. 18
    Adjust seasoning to taste and serve immediately.