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