So here is one soup I made this past week...
Potato Leek Soup
-2tbsp. butter
-2 leeks
-thyme (about 2 tsp)
-salt and pepper
-1 can chicken broth
-5 yukon potatoes, peeled and cut into cubes
-1 cup heavy cream
Melt the butter and cook leeks in salt and pepper for about 10 to 15 minutes. Pour broth into mixture and add the potatoes and the thyme. Bring to a boil and cook for about 20 minutes, or until potatoes are tender. Once they are tender, mash the potatoes up and then add heavy cream. Cook for about 10 more minutes and season with more salt and pepper to taste.
Enjoy!
