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Prep Time: 25 minutes

Cook Time: 30 minutes

Servings: 6


  2 chopped leeks

  1 chopped onion

  2 tablespoons unsalted butter

  3/4 cup thinly sliced potatoes

  2 1/3 cups chicken stock

  salt to taste

  ground black pepper to taste

  1 1/8 cups heavy whipping cream

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Gently sauté the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes.

Do NOT let them brown.

Add potatoes and stock to the saucepan.

Salt and pepper to taste; do not overdo them!

Bring to a boil, and simmer very gently for 30 minutes.

Simmer until very smooth. Cool.

Slowly pour in a swirl of heavy cream.