Soup: Leek and Potato

By fsilver4

Oh this is soo good. We eat this all the time, with panini sandwhiches and cuban sandwhiches and just by itself.

Ingredients

• 3 tablespoons butter
• 1 onion, finely chopped
• 3 leeks, sliced
• 1 celery stalk, finely chopped
• 1 garlic clove, finely chopped
• 1/2 pound potatoes, chopped
• 3 cups chicken stock
• 3/4 cups heavy cream
• 2 tablespoons chopped chives

Preparation

Step 1

Melt the butter in a large saucepan and add the onion, leeks, celery and garlic. Cover the saucepan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are softened but not browned. Add the potatoes and stock and bring to a boil.

Reduce the heat and simmer, covered, for 20 minutes. Allow to cool a little before pureeing in a blender or food processor. Return to the clean saucepan.

Bring the soup gently back to a broil and stir in the cream. Season with salt and pepper and reheat without boiling. Serve with chopped chives.