Creamy Leek and Potato Soup

1. 1

   Melt the butter in a large saucepan.

2. 2

   Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.

3. 3

   Add the potato and chicken stock and bring to a boil.

4. 4

   Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.

5. 5

   Add the cream and simmer for 10 minutes longer.

6. 6

   Working in batches, puree the soup in a blender, then return it to the pan.

7. 7

   Season the soup with salt and pepper, garnish with chervil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.