Leek and Potato Soup

Ingredients:

• 2 russet potatoes
• Leek – two good sized ones
• 3 tbsp extra virgin oil
• Salt and pepper
• 4 cups chicken broth
• 1/2 cup heavy cream

Preparation:

• Clean and chop the leeks.
• Add the virgin oil in a large pan and add the chopped leeks. Fry them over a low to medium heat until the leeks are soft. Stir frequently so that none of the ingredients brown.
• Add the chopped potatoes and chicken broth to the pot.
• Bring the soup to the boil and then let it simmer (just barely boiling) for the remaining cooking time.
• Cook for 15 to 20 minutes until the potato is soft.
• Use a masher or a blender to break down the potatoes in the pan.
• Just before serving, pour the heavy cream into the soup and stir well.
• Add salt and pepper.

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