4 cups (1 litre) sliced leeks

2 tablespoons (30 ml) butter

5 cups (1.25 litres) chicken broth

2 1/2 cups (625 ml) diced Russet potatoes (about 3 large potatoes)

1/2 cup (125 ml) 35% cream

Salt and pepper

In a large saucepan over medium-low heat, soften the leek in the butter until it turns translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Purée the soup in a blender until smooth. Add the cream (see garnish idea). Season with salt and pepper.

Serve hot or cold in glasses or cups.

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