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Creamy Potato and Leek Soup
Creamy Potato and Leek Soup
• 6 potatoes, peeled and cubed
• 1 (14.5 ounce) can chicken broth
• 2 leeks, chopped
• 2 teaspoons margarine
• 1 1/2 cups heavy whipping cream
1. In a medium pot over medium heat, combine the potatoes and
broth and allow to simmer for 20 minutes, or until potatoes are
tender.
2. 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
