Since this party was low key, I just made the soup the same day, but it tasted fine reheated, so I'm sure it could be made the day before and put in a crock pot to make preparation easier. The recipe below was inspired by this one on Allrecipes.
Potato Leek Soup
3/4 cup butter
2 leeks sliced (small)
3 cloves garlic, minced
1/2 tsp onion powder
4 cups chicken broth
4 cups potatoes, peeled and cut into chunks
2 cups heavy cream
white pepper and salt to taste
In a dutch oven, melt butter over medium heat.
Sautee leeks, garlic, and onion powder until soft.
Add chicken broth, potatoes, and a few shakes of pepper. Bring to a boil.
Reduce heat and add cream. Simmer for at least half an hour, or until potatoes are soft.
Using a potato masher, mash the potatoes into smaller bits.
Add salt and pepper to taste.
And that's it! So easy. I found lots of recipes online that used a blender to make it smooth, but I don't think it is necessary if you get the leeks small and use a potato masher. My taste testers (potato soup connoisseurs) all really liked the soup, so this recipe is a keeper!