I'd divided my chicken stock into 2 cup portions and put it into the freezer, and I didn't want to thaw out more than one portion or make too much soup, so I translated the proportions used in Bittman's Minimalist post to suit my needs.
I warmed up the stock so that it was warm but not hot. In the blender went 2/3 cup of Leek Confit, 2/3 cup of leftover Braised Potato Coins, and the 2 cups of stock. I blended that to a puree, and put it back in the pan to warm it up. Season with salt and I was done. I didn't even put any dairy in it, although I have some leftover and could add it next time. Had I a large enough sieve, and were I not hungry when I made the soup, I probably would have strained it a bit, but it was pretty tasty as it was.