I know you're already making a face at the mere mention of leeks, but this soup was surprisingly good...Anna really enjoyed this one! The only advice I can give is to watch this soup carefully as it cooks; it is a cream soup and can burn if you don't watch it closely.
3 cans chicken broth (or about 45 ounces if you make your own, like me)
6 medium potatoes, cubed
3 medium leeks, washed and cut into one-inch pieces (only use the white and tender green parts)
1 cube butter
1 1/2 cup half and half (I use fat-free and it is still delish)
salt and pepper to taste
Cook potatoes and leeks in broth until tender. Add butter and simmer until melted. Puree in blender and return to pan. Add cream and salt and pepper to taste.
YUMMY Fall recipe and perfect with whole wheat rolls and honey.
Speaking of Fall, they cut all the corn fields down this past week...always makes me a little sad, but gets me amped for the approaching Holidays. It really is a wonder to watch the changing seasons.