INGREDIENTS

3 TABLESPOONS OF BUTTER

6 SPRIGS OF FRESH PARSLEY, CHOPPED

1LB. LEEKS, THINLY SLICED

½ CUP OF DRY, WHITE WINE

6 SPRIGS OF FRESH THYME, CHOPPED

1 MEDIUM OR LARGE ONION, CHOPPED

5 RUSSET POTATOES, PEELED & THINLY SLICED

4 UPS VEGETABLES BROTH (OR ENOUGH TO BARELY COVER POTATOES)

1 CUP HEAVY CREAM

SALT TO TASTE

FRESH GROUND BLACK PEPPER TO TASTE



DIRECTIONS

1.. MELT BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT THEN ADD ONIONS & LEEKS.
COOK, STIRRING UNTIL ONIONS ARE LIMP AND JUST SLIGHTLY BROWN.

ADD THYME, PARSLEY & WINE



2.. ADD POTATOES TO SAUCEPAN THEN POUR IN ENOUGH CHICKEN BROTH TO JUST BARELY COVER POTATOES.
CONTINUE COOKING OVER MEDIUM HEAT TIL POTATOES ARE TENDER.

USING A POTATOE MASHER, MASH & STIR POTATOES UNTIL DESIRED CONSISTENCY IS REACHED.

AS YOU MASH AND THE SOUP THICKENS, LOWER HEAT AND STIR FREQUENTLY WITH LARGE SPOON TO PREVENT SCORCHING ON THE BOTTOM.



3.. ADD 1 CUP HEAVY CREAM (OR MORE IF YOU DESIRE) AND SALT/PEPPER TO TASTE.
COOK ADDITIONAL 15 MINUTES OVER LOW HEAT, STIRRING FREQUENTLY.

REMOVE FROM HEAT AND SERVE GARNISHED WITH DOLLOP OF CREAM FRAICHE AND FRESH PARSLEY LEAVES.