Leek And Potato Soup - cooking recipe

Ingredients

1 lb. potatoes, peeled and diced
1 lb. leeks (white and green parts), sliced thin
7 1/2 c. chicken stock (canned is okay)
1 tsp. salt
freshly ground black pepper to taste
1 c. heavy cream
chopped parsley

Preparation

Wash leeks carefully to clean off all dirt or sand.
Dice potatoes; slice leeks thinly.
Simmer the leeks and potatoes together with chicken stock, salt and pepper for 40 to 50 minutes. Mash the vegetables, or puree them in a blender or food processor.
Check seasonings and reheat, adding the cream.
Garnish with parsley.
Serve warm or chilled.