Potato Soup

2 lbs potatoes

2 large leeks (white ends)

1/4 cup butter

4 cups chicken or vegetable broth

2 tspn salt

1 tspn ground white pepper

1 cup whipping cream

Chives for garnish

1. Cut potatoes into 1" chunks. Split leeks in half and then rinse, then slice into 1/4" rounds.

2. In a large pot melt butter over heat and cook leeks Stirring often over 10 minutes. Add cubed potatoes, broth, salt and pepper bring soup to boil. Cover and simmer for 15 minutes or until potatoes are tender.

3. Puree soup and add cream and simmer. If you like chunks, leave some potatoes to the side to add back after pureeing. Snip chives over top of hot soup when served.

-Greg Atkinson, Northwest Essentials