Silky Potato Leek Soup

2.5 oz of butter (1/2 cup)

1 lb. Leeks chopped about 3 (you can use broccoli as another option)

6 cups of chicken stock

24 oz Potatoes diced or about 6 small

3/4 cup of cream or half & half

salt pepper

Melt the butter in a large pot over med heat, add the leeks and cook to soften but not brown. add the chicken stock and bring to a boil. turn the heat to med. high and add the potatoes and cook for about 20 min. or until the potatoes are soft. add the cream and take off the heat. Puree the soup with an immersible blender until the desired consistency.

It is yummy! Don't worry if you don't have exactly the amount - it always tastes good.