I'm always on the lookout for easy soups because I love them particulary in the winter months. My friend Tony shared this recipe with me. I adapted it a little bit to come up with this rich soup.
Leek Potato Soup
1 lb leeks, cleaned & dark green sections removed
3 tablespoons butter
Salt to taste
3 to 4 small Yukon gold potatoes
32 oz chicken broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon pepper
2 cups of cheese
6 slices of cooked, crumbled bacon
1 tablespoon snipped chives
Chop the leeks into small pieces. Melt butter. Add the leeks and salt to taste. Saute for 5 minutes. Add the potatoes and the broth, bring to a boil. Reduce heat, cover and simmer until potatoes are soft.
Puree the mixture until smooth. Stir in heavy cream, buttermilk, pepper, cheese, and bacon. Heat, but do not boil. sprinkle with chives.