Creamy Potato and Leek Soup

Ingredients

• 14.5 ounce chicken broth canned
• 1.5 cups cup heavy whipping cream 
• 2  leek chopped
• 2 teaspoons butter 
• 6  potatoes cubed peeled

Equipment

• frying pan
• pot
• potato masher

Directions

1. In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender.
3. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)