As they were soaking; I cut up the potato, celery, and onion then threw them all into a pot to cook with some water, a bay leaf and some chicken broth. I then added half the leeks into the pot.
I let the mix simmer for about 15- 20 minutes.. As that was simmering I put a roux together with some bacon fat (I had in the fridge) and flour. The fat of the bacon needs to be completely melted before adding the flour. You can actually use any fat you want to make a roux but the bacon idea just sounds yummy. If you don't have bacon butter can be replaced.
I then added the rest of the leeks, cream, the roux, salt and pepper and fresh thyme in to simmer about 20 minutes. Then fished out the bay leaf I added earlier.
I scooped up the veggies with a spoon that had slits in it to not add the broth and put it into a blender and pulsed it to make a thick yummy leeky goodness. I let it cook just a little bit more to thicken back up once it was all blended. The smells were amazing by this time and I was sooo very hungry and couldn't wait to try it. Once it was all done I served it up with some fresh sour dough bread. This recipe is such a keeper, everyone should try it!