Categories: Soups

Ingredients

• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 qt chicken broth
• 1 tbsp cornstarch
• 4 cups Yukon Gold potatoes, peeled and diced
• 2 cup heavy cream

Directions

1. In a large pot over medium heat, melt butter. Gook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes

2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 min, until potatoes are tender. Season with salt and pepper before serving.

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