Instructions: Dice the white part of the carefully washed leeks and the onions. Heat the butter in a heavy saucepan and cook the leeks and onions until soft and yellow. Add the potatoes, salt, and pepper and just cover with water. Boil until the potatoes are soft. Force the potatoes through a food mill or strainer or process in food processor or blender until smooth. Combine with the chicken broth, using a wire whisk to completely blend the combination. Reheat the soup, adding the cream. Season to taste.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.