Categories: Soups

Ingredients

• 3 TBSP butter
• 3 leeks, thinly sliced and rinsed well
• 1 onion, chopped
• 8 Russet potatoes, thinly sliced
• 4 cups chicken broth
• 1 cup heavy cream
• salt, to taste
• black pepper

Directions

1. Melt butter over medium heat. Add onion and leeks. Cook until slightly brown.

2. Add potatoes; cover with broth. Heat over medium heat until tender. Mash, turn down heat and stir frequently.

3. Add heavy cream, salt and pepper. Heat over low heat and serve.

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