Leek and Potato Soup

• 2 large leeks, halved, rinsed, and sliced
• 1 yellow onion, diced
• 1 lb yukon gold potato, washed and cubed
• 1 garlic clove, minced
• 1 teaspoon sea salt
• 12 teaspoon cracked black pepper
• 1 (32 ounce) container chicken broth
• 12 cup cream
• 2 tablespoons butter

1. In a large soup pot melt the butter over medium heat.
2. Add the leeks, onions, and garlic and cook for about 5 minutes or until softened.
3. Add the potatoes and cook about 3 minutes or until potatoes are warm.
4. Pour in the chicken broth and bring to a boil.
5. Boil for 15 minutes or until potatoes are softened.
6. Using a stick blender puree the soup until smooth.
7. Stir in the cream and serve.

leeks, yellow onion, gold potato, garlic, salt, cracked black pepper, chicken broth, cream, butter

Taken from www.food.com/recipe/leek-and-potato-soup-288352 (may not work)