Potato Leek Soup with Maple Syrup

3-4 leeks, white and light green parts, cleaned and chopped
6 cups chicken or vegetable stock
1 1/2 pounds peeled and chopped potatoes
1/4 cup dark maple syrup (optional)
1 cup milk
1 cup cream
Salt and white pepper to taste
Chopped chives and/or crispy bacon for garnish (optional)

1. Melt butter in an 8-quart pot over medium heat. Add leeks and cook gently until they are tender but not browned (about 5 to 7 minutes).

2. Add stock and potatoes to pot. Bring to a simmer and cook potatoes until they are tender (about 20 minutes).

3. Add syrup and milk. Warm the mixture, but do not let it boil. Use a stick blender to puree the soup, if you want a smooth soup. Stir in cream.

4. Season with salt and white pepper. Serve hot with garnishes, if using.