Easy Potato Leek Soup
1 C butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 T cornstarch
4 C potatoes, peeled and diced
2 C heavy cream
1In a large pot over medium heat, melt butter.
2 Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
3 Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.
4 Season with salt and pepper before serving.