1/4 cup olive oil
1 whole leek, trimmed and chopped
2 cloves garlic, minced
3-4 medium potatoes, peeled and roughly chopped
4 cups chicken broth
1/2 cup heavy cream
Freshly ground black pepper
Heat oil in a large, heavy-bottomed pot over medium-high heat and sweat the leeks, stirring, for about 2 minutes. Add garlic and cook 2 minutes more. Add potatoes, chicken broth and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 15 minutes. Transfer the soup to a blender and puree. Season with salt and pepper.
We thank Annie McHale for this recipe.