Cream of Leek and Potato Soup

• 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

1. Add leeks and butter to a large pan.
2. Season heavily and cook on medium-high heat for 3-4 minutes.
3. When leeks have softened, add the potatoes and chicken stock; bring to a simmer.
4. When potatoes have softened, place soup in a blender and blend well.
5. Return to pan, add cream and serve.

leeks, potatoes, butter, double cream, crusty bread, chicken

Taken from www.foodgeeks.com/recipes/18718 (may not work)