Recipe courtesy of: Nancy Josland Dalsin
...2 leeks, chopped
2 sweet onions, chopped
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
Gently sweat 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 the boil, and simmer very gently for 30 minutes.
Puree in a blender or food processor until very smooth. Gently stir in the cream before serving. Reheat before serving.
*I also boil a separate pot with 3 diced potatoes and 1 diced carrot and add to the soup after pureeing. Optional. Garnish with Chives.