Leek and Potato Soup

One of my favorite hearty winter soups, goes fabulously with some crusty sourdough bread. To honest it's more like a hot Vicchysoisse.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  large leeks, halved, rinsed, and sliced
• 1  yellow onion, diced
• 1  lb yukon gold potato, washed and cubed
• 1  garlic clove, minced
• 1  teaspoon sea salt
• 1⁄2 teaspoon cracked black pepper
• 1 (32 ounce) container chicken broth
• 1⁄2 cup  cream
• 2  tablespoons butter

Directions

1. In a large soup pot melt the butter over medium heat.
2. Add the leeks, onions, and garlic and cook for about 5 minutes or until softened.
3. Add the potatoes and cook about 3 minutes or until potatoes are warm.
4. Pour in the chicken broth and bring to a boil.
5. Boil for 15 minutes or until potatoes are softened.
6. Using a stick blender puree the soup until smooth.
7. Stir in the cream and serve.