Creamy Leek And Mushroom Soup - cooking recipe

Ingredients

5 leeks, thinly sliced
1/2 lb mushroom, sliced
4 tablespoons butter
4 potatoes, diced
4 cups chicken broth
1 cup light cream
salt and pepper

Preparation

In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.
Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary.
Serve garnished with chopped chives or green onion.