Leek and Potato Soup
4c chicken broth
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.