Cream Of Potato Leek Soup - cooking recipe

Ingredients

3 medium potatoes
2 leeks
1 c. chicken broth
1 1/2 tsp. butter
1 tsp. salt
1/3 tsp. white pepper
1 1/2 c. light cream
chives and paprika for garnish

Preparation

Pare and dice the potatoes and leeks (use some green of the leeks).
Bring the chicken broth to a boil.
Add the potatoes and leeks.
Bring to second boil and cook, covered, 20 minutes, or until vegetables are tender.
Put in blender and puree.
Return to saucepan and add the butter, salt, white pepper and light cream. Heat thoroughly, stirring occasionally.
Do not boil.
Garnish with 2 tablespoons snipped chives and 1/4 teaspoon paprika. Serve hot.