Creamy Potato Leek Soup

I made a delicious soup I found on cooksister.com.  It was scrumptious.  Oh, and did I mention it was easy?

Creamy Potato Leek Soup

2 large potatoes, diced (I used 5 smallish red potatoes)
2 large leeks, thinly sliced (make sure you rinse them well in a colander, as they're pretty dirty)
1 clove garlic, crushed (I used 4 cloves)
2-3 cups chicken stock (I used about 3 1/2, you just want enough to cover the potatoes, plus a little to make up for evaporation loss)
100 ml cream or milk (I used about 2/3 a cup half and half)
1 tsp dried thyme
salt and pepper to taste
olive oil

Method:
1) Heat about 2 Tbsp olive oil in a large saucepan.  Add the garlic and the sliced leeks, reserving about 4 Tbsp of leek slices for the garnish.  Add the potato cubes and sautee until the leeks begin to colour.

2) Add 2-3 cups of chicken stock (depending on how thick you like your soup) and bring to a simmer.  Simmer on low heat for about 20 minutes until the potato cubes are soft enough to mash.
Remove from the heat, mash with a potato masher to break up the largest chunks, then add the milk or cream and blend with a wand blender until smooth enough for your liking.  (I just used a regular blender and poured it back into the pot when I was finished).

3) Add the dried thyme, check for seasoning and add salt and pepper to taste.  If the soup is too thick, add a little more water.  Return to low heat.

4)  Devour.

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We started a rating system, -5 thru 5, 0 being neutral.

Jesse's rating: 3.