Winter Soup Recipes

[Texican]

Cream of  Potato and Leek Soup

ingredients:
4 medium sized leeks, sliced and thoroughly washed
1 small onion, skinned and sliced
3 medium sized potatoes, peeled and sliced
2 tbsp  butter (25 g)
2 pts  vegetable stock (1.1L)
salt and pepper
3 tbsp cream (45 ml)

Saute the vegetables in the butter for about 5 minutes, until soft but not browned.  Add the stock, cover and simmer for about 45 minutes until the vegetables are cooked.

Puree it in an electric blender and return it to the pan.

Re-heat if necessary, re-season, and stir in the cream just before serving.


ETA:  I see that you beat me to it.