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.