3 tablespoons butter
3 leeks, sliced and cleaned
1 onion, diced
6-8 potatoes, peeled and sliced thin
1 carton of chicken stock
1 cup heavy cream
salt and pepper to taste
Melt the butter in a large pot. Add the leeks and onions and cook until the onions are translucent.
Add the potatoes and chicken stock.
Cook over medium heat until the potatoes are tender. Transfer in small portions to a blender and puree. (You can use a masher instead of a blender if you do not want your soup to be ‘lump free’.)
After pureeing, add the mixture back to your pot and slowly add in the cream. I folded the cream in so that I did not “work” the potatoes too much, otherwise they can become sticky from the gluten. If you find that your soup is too think, you can always add in more chicken stock. Add salt and pepper to taste. If you find that you are adding in more salt than you are comfortable with, don’t fret. Potatoes seem to just eat up salt.