1. Melt butter in large soup pot. 2. Add leeks and onion. Slowly sauté until soft but not browned. 3. Add potatoes, stock, salt and marjoram. 4. Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender. 5. Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly. 6. Add heavy cream and white pepper just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
