Leek and Potato Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 leeks washed and sliced
 * 1½ pound potatoes peeled and diced
 * 4 tablespoons butter
 * 1¾ pints chicken stock
 * 4 tablespoons cream
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Fry leeks and potatoes gently in butter in a covered saucepan stirring often for about 20 minutes then add stock and simmer for 10 minutes.
 * 2) Stir in stock salt and pepper and simmer 5 additional minutes.