Description
A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.
Ingredients
- 6 potatoes, peeled and cubed
- 1 (14.5 ounce) can chicken broth
- 2 leeks, chopped
- 2 teaspoons margarine
- 1 ½ cups heavy whipping cream
Instructions
- In a medium pot over medium heat
- combine the potatoes and broth and allow to simmer for 20 minutes
- or until potatoes are tender.
- In a separate skillet over medium heat
- saute the leeks in the butter or margarine for 5 to 10 minutes
- or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4