Ingredients
4 tbsp butter
4 large leeks, cleaned and sliced, (white and pale green parts only)
1 medium onion, chopped or sliced
4 medium potatoes (2 lbs), peeled and chopped
salt and pepper to taste
¼ tsp dried thyme
½ tsp dried marjoram
1 bay leaf
5 cups chicken broth (or water - vegetarian option)
½ cup heavy whipping cream
Chopped fresh chives for garnish
Directions
1
In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
2
Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
3
Add chicken stock (or water) and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
4
Puree soup in blender or food processor and cool.
5
Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.