Creamy Leek and Potato Soup
|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.