Creamy Leek And Mushroom Soup

1. 1

   In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.

2. 2

   Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary.

3. 3

   Serve garnished with chopped chives or green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.