Leek and Potato Soup

Serves 4.

4c               chicken broth

4c               water

6                 potatoes peeled and cut into large pieces

                                                                                                            
2                 leeks thoroughly washed and sliced

1c               heavy cream (whipping cream)

salt and pepper to taste

Put the water, chicken stock, potatoes and leeks into a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15-20 minutes.

Turn off the stove. Now, use an immersion blender to blend the soup until smooth...you can leave a few potato pieces if you like it a bit chunky. Now add the cream and simmer on low until the soup has thickened...usually about 20 minutes.