- 3 tablespoons butter
- 3 cups leeks, sliced and washed
- 4 cups potatoes, peeled and diced
- Salt and pepper
- 8 cups water
- 2 cup heavy cream
In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.