Recipe...Creamy Leek - Potato soup

I have had several people ask for the recipe for my soup. Here it is:

Ingredients:

4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (4 c.), dark-green parts halved, washed, and cut in 2" pieces
2 c. low sodium chicken broth
2 c. water
4 tbsp. unsalted butter
1 medium onion, chopped medium (1 c.)
table salt
1 small russet potato, peeled, halved lengthwise, and cut in 1/4" thick slices
1 bay leaf
1 4" sprig of Thyme
1 large slice high quality sandwich bread, lightly toasted and torn into 1/2" pieces ground black pepper
Instructions:

1. bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

2. melt butter in now empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 tsp. salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.

3. increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender (but not to soft), about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.

4. remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer, season with salt and pepper to taste.

Optional: adding crisp bacon bits to the soup after processing is really good.