Potato Leek Fondue Soup | Seasoned Cooking

In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth and frozen potatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to 2 days at this point.)
Return soup to pan. Stir in cream, cheese, and corn; cook and stir over low heat until heated through and cheese is melted. Season to taste with salt and pepper. Garnish with thyme sprigs.