• 1 leek (white and light green parts only), chopped
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons kosher salt
• 1 medium Yukon Gold potato , peeled and cut into 1-inch pieces
• 4 cups yellow or white corn kernels
• 1 small bay leaf
• Few sprigs of thyme
• 4 cups canned chicken broth
• 1/4 cup milk or heavy cream

Slice leeks in half lengthwise and then into 1/4-inch slices. Transfer to a large bowl of cold water and soak for a few minutes to let any dirt or sand sink to bottom of bowl. Using a slotted spoon, scoop leeks out, place in a sieve and rinse well. Repeat with a fresh bowl of water if necessary, and set aside.

Heat butter in a 4-quart saucepot over medium heat. Add leeks and a pinch of salt, and cook over low heat, stirring occasionally, until leeks are translucent but have not yet begun to brown, about 5 minutes. Add potatoes, corn, bay leaf, thyme, and chicken stock. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes. Remove bay leaf and discard.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat soup. Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes. Adjust seasoning to taste and serve immediately.