Name: Leek and Potato Soup
Ingredients: 2 tablespoons butter; 2 garlic cloves, minced; 3 leeks, thinly sliced (about 2 cups); 2 pounds potatoes, diced; 6 cups chicken stock; ¾ cup heavy cream; 1 tablespoon salt; 1 teaspoon black pepper; Garnish; chives, finely chopped; cream; 2 thick pieces of baguette, cut into ½-inch pieces; 2 tablespoons butter; Salt to taste

Leek and Potato Soup

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Ingredients

2 tablespoons butter
2 garlic cloves, minced
3 leeks, thinly sliced (about 2 cups)
2 pounds potatoes, diced
6 cups chicken stock
¾ cup heavy cream
1 tablespoon salt
1 teaspoon black pepper
Garnish
chives, finely chopped
cream

Croutons

2 thick pieces of baguette, cut into ½-inch pieces
2 tablespoons butter
Salt to taste

Instructions

Melt butter in a large pot over medium heat. Add garlic and leeks and sauté for 7 minutes, or until soft and sweet.
Add potatoes and broth. Turn heat up and bring to a simmer. Cover with lid and lower heat.
Simmer for 25 minutes, or until potato is very soft. Turn stove off and purée with a stick blender until smooth. Do not over-purée.
Add salt and pepper, then stir in cream.
To serve, drizzle with cream and sprinkle with chives and croutons.
For the Croutons
Preheat oven to 350°F.
Drizzle bread with melted butter. Bake for 5 minuses, or until golden and crunchy.
Sprinkle with a pinch of salt.