Pureed Potato Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 small onion, chopped
2 small leeks, chopped
5 potatoes, peeled and sliced
1/2 tsp. chervil
6 c. hot chicken stock
1/4 c. hot, heavy cream
pinch of thyme
salt and pepper

Preparation

Heat butter.
When hot, add onion and leeks.
Cover and cook 8 minutes over low heat.
Add potatoes and spices.
Season generously.
Mix and continue cooking, covered, for 3 minutes. Add chicken stock and season well.
Bring to a boil.
Cook soup, uncovered, 30 to 35 minutes over low heat.
Puree soup in food processor or food mill.
Stir in cream and serve.