(serves 4-6)

Ingredients:

* 5-6 medium Yukon Potatoes
* 4 pieces of Leeks
* 2 tablespoons of Butter
* ½ qt of Heavy Cream
* Salt/ Pepper to taste

1. Peel Potatoes. Boil until they are tender,

2. Cut leeks in to small pieces, removing most of the green top.

3. Saute leeks in butter until tender. Add cooked potatoes.

4. Heat the heavy cream and add to the potatoes and leeks.

5. Puree in a blender or hand immersion blender.

6. Add salt & pepper to taste.

7. Serve hot.

Notes: Adjust thickness with more or less Heavy Cream. For vegans, omit Butter and add 2 tablespoons of olive oil. Omit Heavy Cream and use ½ quart of vegetable stock.