Ingredients
3 Leeks, washed, and sliced up to green.
garlic cloves, crushed and minced
2 TBS of butter
4 potatoes, peeled an cut into 8ths
16 oz. of chicken broth
1 tsp salt
1/8 tsp white pepper
1 C light cream
1/4 C chopped fresh parsley
1/4 C sharp cheddar cheese
Preparation
Saute prepared leeks and garlic in butter for about 5 minutes. Add prepared potatoes. Add chicken broth. Cover and simmer for about 20 minutes. Add to blender, a few cups at a time, then return to pot. Stir in cream at the last minute, garnish, and serve.
