Creamy Leek and Potato Soup
Ingredients
| 1 quart of chicken or vegetable stock | ||
| 1/2 cup leeks | ||
| 4 medium potatoes, cut into 1 1/4 inch cubes | ||
| 1 yellow onion, thinly sliced | ||
| 1/2 cup heavy cream | ||
| kosher salt and black pepper to taste | ||
| fresh parsley, chopped for garnish |
- Bring the broth to a boil in a large sauce pan, then reduce heat to medium low.
- Add the leeks, potatoes and onion and simmer for 5 minutes
- Add the cream, stir to combine, then season with salt and pepper.
- Add soup to individual bowls and garnish with parsley.
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