Potato Leek Soup

The next time I'd like to try adding 1/2 cup of liquid to make the stretch to a full 4 servings. It was about 3.5 with this recipe.

 Ingredients:
3-4 leeks (I used 3, in the winter I seem to only find the organic pack of 3)
2 cloves garlic
3 peeled russet potatoes, diced
4 cups low sodium chicken broth
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1/2 cup heavy cream
chives and bacon, if desired, for topping

 Directions:
1. Cook the leeks and garlic in EVOO, until wilted, about 10 min. 
2. Add the potatoes, stock, bay leaf, thyme, salt and pepper and bring to a boil. Cover and turn to low. Simmer for 15-20 min until potatoes are tender.
3. Fish out bay leaf and puree the soup with immersion blender or blender. Add the heavy cream and salt and pepper.
4. Top with bacon! Enjoy

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