Clean leeks by slicing length wise and rinse throughly

Melt butter in pan Cut up leaks and potatoes and cook in butter

Sautee until soft covering with a butter wrapper to help retain moisture

Add the bay leaves allowed to the veggies to cook for about 8 minutes make sure to stir occasionally to prevent burning and cook on very low heat lid should be on Pan

Remove bay leaves

Remove the butter paper then add chicken stock

Cook until soft blend with immersion blender

Add crumbled blue cheese and cream

Be sure and remove the bay leaves before blending

Save some of the blue cheese to sprinkle over when serving

Taste and add salt and pepper as needed