Potato Leek Soup III

Ingredients

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

Directions

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

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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.