Potato Leek Soup

• 3 medium russet potatoes, peeled and sliced thinly
• 5 cups chicken broth
• 3 tablespoons butter
• 4 leeks, sliced thin (white part only)
• 12 white onion, chopped

1. Melt butter in soup pot then add leeks and white onion, simmer on low sweating onions until tender (about 20 minutes).
2. Add two cups of broth and blend with stick blender until smooth.
3. Add remaining broth and potatoes.
4. Cook until tender about 20 minutes.
5. Add 1 teaspoon of salt and 1/4 teaspoon pepper, blend again being careful not to over blend it or potatoes could become sticky.

russet potatoes, chicken broth, butter, leeks, white onion

Taken from www.food.com/recipe/potato-leek-soup-491140 (may not work)