A true Dutch classic that everybody loves!

 6 small/medium leeks, white and light green part

2 russett potatoes, peeled and chopped in 1/4 in pieces

3 T butter

1 cup white wine (chardonnay)

4 1/2 - 5 c chicken broth (I use Better Than Boullion)

2 t dried thyme

2 bay leaves

1/2 t + salt

black pepper to taste

1.  Trim ends of leeks, then slice lengthwise.  Rinse them thoroughly to remove dirt.  Slice crosswise into thin half moon strips.  
2. Melt butter over medium-high heat and then add leeks.  Reduce heat to medium, stir occasionally and let leeks soften for 5-7 minutes.
3.  Add wine and let reduce for 3 minutes.  
4. Add chicken broth, potatoes, thyme, bay leaves, salt, cover and bring to a boil.  
5. Reduce heat to a high simmer for 25 minutes. Add more salt and pepper to taste.