Leeks - 1 1/4 cup (chopped into circles)
Melted butter - 1 tbsp
Potatoes - 1 cup (peeled and finely chopped)
Chicken broth - 3 cups
Cream - 1 cup
Butter - 2 tbsp
Salt and ground black pepper to taste
Directions:
Put leeks in bowl, pour melted butter and stir very well. Leave to soak for 10-15 minutes. Then add the potatoes.
Pour the broth to saucepan, add leeks and potatoes. Simmer for 30-40 minutes until ready.
Boil cream and pour to the soup. Season with salt and pepper to taste and add the butter.
Number of servings - 4
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