Cream is added to potatoes and leeks cooked in chicken broth in this simple, easy-to-prepare soup.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
614 Calories
Recipe Instructions
Step 1
In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
Step 2
In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
