Potato Leek Soup

Potato Leek Soup is super filling, delicious and easy to make. This recipe makes enough for dinner with plenty left over to freeze.

Ingredients:

• 12 large potatoes
• 2 large cans of College Inn Chicken Broth
• 3-4 large leeks
• 2 garlic gloves
• 1 quart of light cream
• Optional: Crumbled Bacon, Sour Cream
  

Peel, cube and wash potatoes, place in large pot and over with chicken broth (2 large cans), bring to boil. Clean leeks (be careful, these tend to be sandy by nature), chop and throw into pot along with minced garlic cloves. Let this cook about an hour or so on a very low heat until potatoes and leeks are extremely well done and soft.

At this point, I take a hand masher and use this to bring the potato/leek mix to a smooth consistency - you can also put this through a food processor and put back into the pot to finish. If you use the food processor approach - I recommend letting the mixture cool a bit first. Trust me on this.

After the mixture is mashed/pureed, add 1 quart of light cream and bring back to a boil. Salt and pepper to taste.

You can serve topped  with sour cream and bacon bits. Great on a cold winter day!