Leek and Potato Soup shared by Antigone

1 quart chicken stock
2-3 leeks, cleaned and sliced thin (discard tough outer leaves)
3-4 potatos, peeled and sliced thin
1/2 cup cream or half and half or milk
Tablespoon butter and/or oil

In large stock pot heat oil and cook leeks until soft, but not colored. Add potatoes and stock, cook until taters are soft enough to be squashed. Puree everything (either in a food processor, or through a sieve/strainer or with a handheld blender stick) and then add cream. Bring back up to serving temperature. Salt and pepper (white) to taste.

This recipe can be doubled ... I actually halved the recipe I found. This variation makes about 6 servings. Yummy!