Ingredients

  • 6 potatoes, peeled and cubed
  • 1 (14.5 ounce) can chicken broth
  • 2 leeks, chopped
  • 2 teaspoons margarine
  • 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.)