The Crazy Nastyass Honey Badger

Potato Leek Soup

3 pounds potatoes, peeled and cut into large pieces
2 large leeks, whites only, thoroughly washed and chopped
3 stalks celery, roughly chopped
1 medium white onion, chopped
1 bay leaf
32 ounces chicken broth
32 ounces water
1/2 cup all-purpose flour
4 ounces melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
salt and pepper

In a large pot place potatoes, half of the chopped leeks, celery, onion, bay leaf, chicken broth and water and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft.

Mix flour and butter to make a roux for thickening the soup. Add remaining chopped leeks, roux, cream, thyme and salt and pepper. Remove bay leaf.

Let soup cool 15 minutes. Using a blender, puree in batches and return to a medium pot. Simmer 20 minutes more until the soup has thickened.