""A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day."..."
INGREDIENTS
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1 cup butter
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2 leeks, sliced
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salt and pepper to taste
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1 quart chicken broth
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1 tablespoon cornstarch
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4 cups Yukon Gold potatoes, peeled and diced
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2 cups heavy cream