Ingredients
3largeleeks
1stickbutter
2lbsrusset potatoes
6cupschicken stock
1cupheavy cream
½tspthyme
Salt and pepperto taste
Preparation
Cut off the green parts of the leeks and discard. Cut the leeks lengthwise and wash well to remove any dirt or grit.
Thinly slice the whites of the leeks, this will produce about 5 to 6 cups.
Place leeks and butter in a large pot. Cook over medium heat until leeks are tender for about 5 to 7 minutes.
Cut potatoes into large chunks and add to pot with stock and salt and pepper to taste. Simmer covered for 45 minutes or until potatoes are tender.
Using a hand blender, blend soup until smooth. Return to pot, add cream, and simmer 2 to 3 minutes. Season with salt and pepper to taste.
