3/4 lb. wild leeks
1/2 lb. potatoes
1 med. onion
1 tsp. thyme
5 c. chicken, beef or pork stock
1 c. whipping cream
Salt
Pepper

Clean leeks. Chop leeks, onion and potatoes into 1/4 inch cubes. Put into large sauce pan. Add chicken stock, thyme, salt and pepper. Bring to a boil; reduce heat and simmer for 1 1/2 hours partially covered. Add cream and check seasoning. Serve.