Prepare the leeks and potatoes.
Chop ONLY the white and light green parts of the leeks.
Peel the potatoes and cut them into ½” chunks.
Peel the carrots and mince.
Slice the celery.
Melt the butter in a stock or soup pot.
Add the leeks and garlic cooking for about 10 minutes until soft.
Add in the potatoes, carrots, celery, stock, and spices.
Bring to a boil.
Turn down the heat and cover.
Simmer until the vegetables are tender (about 20 minutes).
Add the heavy cream. Stir until you are happy with the thickness
Garnish as desired.
In this form, you can keep it in your refrigerator for 4 days, or in the freezer for 3 months.