2 ounces butter
1 bunch leeks, white only sliced
1/2 pound potatoes peeled and sliced
1/12 quarts chicken stock
Salt and pepper to taste
1 pint heavy cream
Place butter into hot pot. Add the leeks and sweat for about a minute. Add the stock, and bring to a boil. Add potatoes and simmer until tender. Puree the mixture until smooth. Add salt and pepper to taste. Let cool. Next add cream to mixture and serve when ready.
Courtesy of Franklin Dye