Cream of Potato and Leek Soup
(from sbshackelford’s recipe box)
Favorite of John
Source: The Parenting Cookbook
Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Soup
Ingredients
- 1 T olive oil
- 3 leeks
- 3 potatoes, peeled and diced
- salt
- pepper
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup chopped fresh parsley
Directions
-
In a large pot, heat the oil over moderate heat. Add the leeks and saute until soft, about 3 to 4 minutes. Add the potatoes, salt and pepper and cook another minute. Add the broth and bring to a boil. Reduce the heat and simmer about 15 minutes, until the potatoes are tender when pierced. Puree the soup in a blender or food processor. Transfer the puree back to the pot and stir in the heavy cream. Serve hot or chill the soup for several hours and garnish with parsley.