3 leeks, thinly sliced
3 1/2 c. potatoes, diced
3 tbsp. butter
2 c. milk
1 1/2 c. chicken stock
1 bay leaf
1/4 tsp. thyme
Salt and pepper to taste
Chopped chives (optional)
Dollop of sour cream (optional)

Put leeks, potatoes and butter into large pottery bowl. Cover with plastic wrap and pierce several times. Cook in microwave on high for 10 minutes. Add milk, stock, thyme, bay leaf, salt and pepper. Cook on high for 7 minutes. Allow to cool slightly. Remove bay leaf. Pour soup into a blender or food processor and puree until smooth. Place mixture back into the bowl and cook on high for 3 minutes more. Garnish with chives and sour cream if desired.