Sweet Corn Puree

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.

* Per serving · 4 servings · Values may vary.