Potato Leek Soup III

A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 488 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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 minutes, until potatoes are tender. Season with salt and pepper before serving.