Potato Leek Soup

Ingredients:

• 4 Large Leeks, use only White and Pale Green Sections, chop.
  
• 4 Cups Chicken or Vegetable Broth
  

• 2 Cups Potatoes, peeled and cut into 1/2 inch pieces
  
• 3 Tablespoons Butter
  
• 1 Cup Heavy Cream
  
• Salt and Pepper to taste
  

Directions:

• In a 6-quart saucepan over medium heat, melt butter. Add leeks and reduce heat to medium-low and cook until tender, approx. 25 min.
• Add potatoes and broth, increase heat to medium-high, and bring to a boil.
• Reduce heat to low, cover and simmer until potatoes are soft, around 45 min.
• Turn off heat and blend mixture in a blender until smooth. Stir in cream and salt and pepper to taste. Serve while hot, or chill and serve cold.