Potato and Leek Soup Recipe from Gerda Angevine of Owl's Nest Inn and Engadin Cabins

Ingredients:

• 3 pounds of leeks, use only white parts, slice and wash well
• 3 pounds of potatos, any kind, peeled and cubed
• 3 quarts of chicken stock
• 2 pints of heavy whipping cream
• salt and pepper to taste

Instructions:

• Put potatos and leeks in a heavy sauce pan.
• Add chicken stock and simmer for one hour.
• Cool to room tempurature and puree.
• Add cream, reheat on low and add salt and pepper to taste.

 

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