Leek and Potato Soup

8c               chicken broth
6                 potatoes peeled and cut into large pieces
2                 leeks thoroughly washed and sliced
1c               heavy cream (whipping cream)
salt and pepper to taste

Put the chicken stock, potatoes and leeks into a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15-20 minutes.

Turn off the stove. Now use an immersion blender to blend the soup until smooth. Now add the cream and simmer on low until the soup has thickened...usually about 20 minutes.