Categories: Soup, not tried

Ingredients

• 1 T olive oil
• 3 leeks
• 3 potatoes, peeled and diced
• salt
• pepper
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/3 cup chopped fresh parsley

Directions

1. In a large pot, heat the oil over moderate heat. Add the leeks and saute until soft, about 3 to 4 minutes. Add the potatoes, salt and pepper and cook another minute. Add the broth and bring to a boil. Reduce the heat and simmer about 15 minutes, until the potatoes are tender when pierced. Puree the soup in a blender or food processor. Transfer the puree back to the pot and stir in the heavy cream. Serve hot or chill the soup for several hours and garnish with parsley.

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