- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- ¾ cup thinly sliced potatoes
- 2 ⅓ cups chicken stock
- salt to taste
- ground black pepper to taste
- 1 ⅛ cups heavy whipping cream
step 1: Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
step 2: Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
step 3: Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.