Cream of Potato Leek Soup

Sunday, May 1st, 2005


* 6 Yukon Gold potatoes, peeled and cubed
* 1 can chicken broth
* 2 leeks, chopped
* 2 teaspoons butter
* 2 cups heavy cream


Combine the potatoes and broth in a medium pot over medium heat. Simmer for 20 minutes or until potatoes are tender.

Heat the buttter in a separate skillet and saute the leeks for 5-10 minutes. Add the leeks and cream to potatoes and stir well. Mash potatoes to thicken soup.

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