The remainder of the the leeks and my potatoes ready to be sliced thin.

Leeks and onions ready to be sauted with a little butter.

Some russett potatoes, I used six for this batch of soup.

Slice your potatoes thin.

Saute leeks and onions with three tablespoons of butter for three minutes - I actually saute them for about six minutes.

Take a taste and see if it needs more salt and pepper, I added more because we like it peppery.

Onions and leeks have been sauting for about three minutes and I've added more salt and pepper.

Chicken broth left over from last nights chicken canning session, I didn't strain the stuff out but no one will know it's in the soup when all is said and done.

Add potatoes to the onions and leeks.

Add salt and pepper to the potato broth mixture.

Cover in chicken broth and cook until potatoes are fork tender, about 20 minutes.

When potatoes are fork tender blend everything using blender or food processor, I used my kitchenaid stick blender.

Add 2 cups cream or milk slowly to the potato stock.

The cream being blended with the blender stick, the heat is off so the cream doesn't curdle.

Blend cream/milk thoroughly and your ready to serve.

If you like bacon in your soup then see the previous post, this is my bowl without bacon. The recipe is from The Joy of Cooking cookbook. This made three quarts of soup, two of which I gave to the neighbor otherwise we'd be eating it for four days! The soup is very rich and is excellent on a freezing cold evening, currently the wind chill here is -28F so it's chilly here right now.