1. Cook leeks in a medium soup pot with the 3 tablespoons of melted butter over low heat until tender, about 15 minutes. 2. Next, add chicken or vegetable stock. Add sliced potatoes, salt and pepper. 3. Bring to a boil, reduce to a simmer and cook for 30 minutes. 4. Stir in 1/2 cup of heavy cream. 5. Allow soup to cool for 15 minutes then puree 1/2 of the soup in a food processor or blender and add back to the pot. 6. Serve with a sprinkle of fresh, chopped parsley and a toasted slice of Irish soda bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
