Potato Leek Soup

I get a hankering for this soup every once in a while, which is a good thing, since it's a) healthy; b) cheap; and c) really easy and quick. Easily vegan-able, even, for those of you who lean that way! Spice it up or add extra cream - either way,it's a wonderful light dinner with some crusty bread and maybe a little green salad. There are hundreds of recipes out there for this soup - whatever you do, RUN SCREAMING from any that suggests you use half and half! Nastiness.

Makes 6-8 servings, give or take.

Ingredients
2-3 tablespoons butter or olive oil
4 leeks, washed and sliced
salt
3 cloves garlic, minced
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon chili powder
6 cups (1.5l) chicken stock, vegetable stock, or water
1 1/4-pounds (600 g) potatoes, peeled and cubed
2 bay leaves
1/2 teaspoon freshly-ground white pepper
2 tablespoons per bowl (give or take) of light cream, for swirliness

• In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
• Add the slices leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
• Add the thyme and chili powder, and stir for about 30 seconds, cooking them with the leeks to release their flavors.
• Pour in the water or stock, whichever you're using, and add the potatoes and bay leaves.
• Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
• Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.
• If the soup is too thick, add a bit more water, until it’s the desired consistency.
• Ladle soup into bowls, sprinkle with a little fresh chopped thyme or parsley, and swirl a little light cream in (if you're feeling fancy).