2 large leeks, trimmed
2 cups corn kernels
2 tablespoons unsalted butter
1 large carrot, coarsely chopped
1 medium potato, peeled and diced
1/2 teaspoon dried marjoram
1/8 teaspoon ground thyme
1 bay leaf salt
, to taste
freshly ground black pepper
, to taste
4 cups chicken broth or chicken broth powder
1/2 cup heavy cream
Wash the leeks very well and cut them in half lengthwise. Cut each half into very thin slices.
Coarsely purée 1 cup of the corn kernels in a food processor or blender. Reserve the remaining corn.
Melt the butter in a 2-quart saucepan over moderate heat. Add the leeks and sauté until softened, about 8 to 10 minutes. Add the corn purée, carrot, celery, potato, marjoram, thyme, and bay leaf. Season to taste with salt and black pepper. Add the chicken broth and reduce the heat. Simmer, stirring occasionally, until the potato is tender, about 20 minutes.
Add the reserved corn kernels and cook until they are heated through, about 5 minutes.
Stir in the cream and cook until the cream is very hot, about 3 to 4 minutes longer. Do not let the soup boil. Serve at once.