Preparation / Directions:
1. Cut white parts of leeks lengthwise, rinse and cut into 1-inch pieces. Cut tender green parts of leeks into 1/8 x 1-inch strips. Reserve. 2. In large skillet or saucepot heat oil; add potatoes, white leek pieces, bay leaves and thyme. Cover. Cook 10 minutes, stirring once. 3. Add chicken broth; simmer, uncovered, 30 minutes. Cool 5 minutes. Remove bay leaves. 4. Stir in cheese and peppers. Press through a fine sieve. 5. Blanch reserved green strips of leek in boiling water 1 to 2 minutes. 6. Serve soup hot or cold. Top each serving with 2 teaspoons fresh chervil or 1/2 teaspoon dried leaf chervil and julienned strips of leek.