Cream Of Potato & Leek Soup
Serves 6
- 4 tablespoons - Butter
- 1 medium - Onion, chopped
- 1 bunch - Leeks, washed & chopped
- 1 quart - Chicken stock
- 1½ pounds - Potatoes, peeled & chopped
- 2 cups - Light cream
- Salt & white pepper, to taste
Melt butter in a heavy pot.
Peel and dice or chop the onion & leeks.
Cook very slowly to sweat the onions and leeks, stirring often.
Do not brown.
Add the stock, bring to a boil, stirring often.
Add the peeled, cut up potatoes.
Simmer 30 minutes until very tender.
Puree the soup and add the cream.
Use milk or cream to adjust thickness.
Season to taste.