Leek And Potato Soup - cooking recipe

Ingredients

3 (13 3/4 oz.) cans chicken broth
6 medium potatoes (about 1 1/2 lb.), peeled
2 medium onions, chopped (about 1 1/4 c.)
2 large leeks, sliced
2 Tbsp. chopped parsley
1/2 tsp. chervil (a member of parsley family)
1 c. heavy or whipping cream

Preparation

Use a 6-quart Dutch oven for this recipe.
About an hour and 15 minutes before serving, heat to the boiling point over high heat all the ingredients except the heavy cream.
Reduce heat to low, cover and simmer for 45 minutes or until potatoes are fork-tender.
Coarsely mash potatoes with potato masher or slotted spoon.
Add heavy cream, stir and serve.
Makes 9 one cup servings.