1 bundle of leeks (you can also use 1 bunch green onions)1/2 lb butter
3 lbs potatoes (8-9)
about 3 C. chicken stock
1 C. cream
salt and pepper
Coarsley chop leeks just above the start of the green. In large saucepan saute leeks and butter until butter is melted. Add peeled, cubed potatoes. Add enough chicken stock to barely cover veggies. Boil till veggies are very soft. Puree and add cream, salt, and pepper to desired taste. Makes 8 1C. servings.
***For a healthier option use light half and half instead of cream and only 1/2 C. butter. With sunstitutions, only 239 calories per serving.
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