Potato Leek Soup

• 2 leeks, sliced
• 2 sticks butter (1 cup)
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream
• Salt and pepper to taste

Fill a large bowl with warm water. Place sliced leeks in the water and swish around with your hands. Allow leeks to float in water for 10 minutes. Silt will sink to the bottom.

Carefully remove leeks from water without disturbing silt in the bottom of the bowl. Rinse leeks in a colander.

In a large pot over medium heat, melt butter. Cook leeks in butter until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Reduce heat and cook about 30 minutes until potatoes are tender.

Pour in the cream, and simmer an additional 5 minutes until heated through. Season with salt and pepper before serving.

Serves 8.