Potato Leek Soup
Rose & Crown
Great Britain - Epcot


Recipe submitted May 2008

Makes 1 gallon, 16 8-ounce portions


6 potatoes
4 quartts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste

Method of Preparation:

Cut up potatoes and cover with water to keep from turning brown.  Wash the leeks (white part only).  In a heavy pot, melt the butter, then add onion and leeks.  Cook 5-10 minutes.  Add potatoes and cream, simmer until potatoes are soft.  When potatoes are done, puree with hand blender until smooth.  Season with salt and pepper to taste.