Ingredients

• 1 lb. potato, peel and diced into large chunks
• 3 c. leeks, thinly sliced (white and tender green parts only)
• 2 quarts chicken stock
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 6 Tbsp. heavy cream
• 3 Tbsp. butter
• 3 Tbsp. minced parsley
• 3 Tbsp. chives

Steps

1. Simmer vegetables, stock, and salt together, covered 45 minutes until vegetables are tender
2. Puree vegetables using an immersion blender
3. Take off heat, stir in heavy cream and butter by the spoonful
4. Garnish with parsley and chives

Notes

• Leeks often contain sand. Wash thoroughly. Cut off very top, it is very tough. White part has the mildest flavor