Cream of Leek and Potato Soup
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Time
prep 0:10
total 0:25
Ingredients
| 4 | lg. leeks, roughly chopped | | 6 | lg. potatoes, cubed * | | 2 tbsp. | butter | | 1/8 qt. | double cream (heavy cream) | | Seasoning, to taste | | Crusty bread (preferably homemade) | | 1 qt. | homemade chicken stock |
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Instructions
Add leeks and butter to a large pan. Season heavily and cook on medium-high heat for 3-4 minutes. When leeks have softened, add the potatoes and chicken stock; bring to a simmer. When potatoes have softened, place soup in a blender and blend well. Return to pan, add cream and serve.
Author's Comments
A recipe I'm addicted to in winter.
* preferably a floury potato like king edward.
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