Kristen's Potato Leek Soup

1. 1

   Melt butter in a large pot over medium heat.

2. 2

   Cook and stir leeks in the melted butter until softened, about 15 minutes.

3. 3

   Stir in chicken stock and potatoes and bring to a boil.

4. 4

   Reduce heat and simmer until potatoes are tender, about 20 minutes.

5. 5

   Pour about half of the soup into a blender, filling the pitcher no more than halfway full.

6. 6

   Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

7. 7

   Pour the pureed soup back into the pot.

8. 8

   Stir in heavy cream and season with sea salt and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.