carole
03-02-2010, 12:44 PM
I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. 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
• 2 Cups chicken broth
• 2 leeks, chopped
• 2 teaspoons margarine/butter
• 1 1/2 cups heavy whipping cream
Directions
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.)
Ingredients
• 6 potatoes, peeled and cubed
• 2 Cups chicken broth
• 2 leeks, chopped
• 2 teaspoons margarine/butter
• 1 1/2 cups heavy whipping cream
Directions
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.)