What a crazy winter! One of the perks was that the mild temps allowed these 2 leeks that struggled last summer to mature over the winter. This was my first attempt at growing leeks, so I'm not even sure how the winter affected their flavor, but I decided they were certainly worthy of eating if they made the effort to survive the winter.
2 T. unsalted butter
4 large leeks, white and tender green parts only, thickly sliced
1 baking potato (1/2 lb.), peeled and cut into 2" chunks
5 c. chicken stock
1 c. heavy cream
slat and freshly ground pepper
chervil or parsley sprigs, for garnish
Melt butter in large saucepan. Add leeks and cook over low heat, stirring occasionally, until softened, about 8 min. Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 min. Add cream and simmer for 10 min. longer. Working in batches, puree soup in a blender, then return to pan. Season with salt and pepper. Garnish with parsley and serve.