Ingredients

4 tablespoon butter
2 1/2 lb clean leeks (cut in half lengthwise; ), thin bias cut
2 1/2 lb potato; bakers (1/4 and slice thi
1 1/2 quart chicken stock
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 3/4 cup heavy cream
1 tablespoon chives

Procedure

1. In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally.

2. add potato's, stock, & salt. Cover & let cook until the potato's are soft, approx. 40 minutes.

3. In a food processor or blender puree the soup in batches.

4. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving.

Sprinkle with chives to serve!!!!!!!!!!!

Recipe by: S.C.I. - Jamie
soups