Potato Leek Soup

2 pounds Idaho potatoes2 tablespoons olive oil1 medium Spanish onion, diced2 pounds leeks, white only, diced3 cloves garlic, minced1 ounce fresh thyme, finely chopped2 quarts chicken stockSalt and black pepper, to tasteCouple drops hot pepper sauce4 ounces salted butterChives, mincedPeel and dice potatoes. Cook in boiling water 10 minutes or until tender. Drain, set aside.Heat 2 tablespoons olive oil in soup kettle. Add onions and sauté 30 seconds; add leeks, cook 5 to 6 minutes over medium heat. Add garlic and thyme. Stir in potatoes.Add chicken stock, salt and pepper and pepper sauce and simmer for 30 minutes over low heat. Puree soup for 6 to 7 minutes until velvety. Add butter. Strain soup through fine mesh strainer. Garnish individual servings with chives.Serves 10. Nutrition values per serving: 255 calories, 12 g fat (6 g saturated), 29 g carbohydrates, 3 g fiber, 8 g protein, 25 mg cholesterol, 708 mg sodium.Chef Manuel Ortiz, The Tavern, Libertyvillex