Leek and Potato Soup from Dinners in a Flash

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Leek and Potato Soup
This soup is good served hot or cold.

Serves 4

Ingredients

Qty	Unit	Ingredient

6		Leeks - medium, whites only, halved and thinly sliced crosswise, cleaned
2	Can	Chicken broth - 14.5 oz each
1		Baking potato, peeled and diced
3/4	C	Heavy Cream
1/2	C	Chives - fresh snipped
	C	Salt

Instructions

In a large saucepan over high heat, add leeks, broth, potato dices, 2 cups of water, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer until the veggies are very tender, 20 to 25 minutes. Carefully puree the soup in batches in a blender. Stir the cream into the pureed soup, seasoning to taste with salt. Garnish with chives and serve. Soup can be refrigerated covered for up to 2 days.