1 Tbs olive oil
2 lbs leeks washed and sliced
1 1/2 quarts chicken stock
Salt and Pepper
2 tsp dried each thyme and rosemary(1 tbsp fresh)
1/2 tsp anise seeds
3 bay leaves
2 lbs russet potatoes
In a large pot, saute` the leeks and clery with the oil until softened. Don't allow to brown.
Add chicken stock, a little salt and pepper and herbs.
Peel and slice potatoes adn add to soup. Bring to gentle boil, then simmer until potatoes are well cooked. Remove from heat, puree in a food processor. Pass through a fine strainer.
Reboil in a clean pot and correct seasonings.
Serve in warm bowls garnish with finely chopped thyme.
"I personally have never bothered to strain and reheat the soup. I also must confess I have never made this particular recipe, and have never followed a recipe more than twice."
