Potato Leek Soup

Ingredients

• unsalted butter — 3 tbsp
• large leeks — 2 pcs
• quart chicken or veggie stock — 1 pcs
• peeled and sliced waxy potatoes — 11 oz
• bay leaf — 1 pcs
• heavy cream — 0.75 cup
• white pepper
• (optional) 1/2 teaspoon ground nutmeg
• (optional) 1/2 tablespoon dill weed

Steps

1. Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
2. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
4. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
5. Stir in heavy cream and salt to taste.