Leek & Potato Soup

8 servings


8-10 potatoes
2 leeks
2 onions
2 quarts bullion
salt
pepper
garlic powder
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3/4 cup cream


1) Heat the oven to 375 degrees F.
2) Peel and slice the potatoes into thin slices.
3) Spray cooking spray on baking sheets and spread the potato slices evenly.
4) Season the potato slices with salt, white pepper and garlic powder. Spray lightly with cooking spray before putting them into the preheated oven.
5) Slice the leeks and onions into thin slices.
6) Heat up some oil in the bottom of a large pot.
7) Lightly fry the leeks and onions in the oil without letting it get too much color.
8) At this time, the potatoes are normally ready to be added to the pot with leeks and onions. (The potatoes do not need to be fully cooked).
9) Add the bullion and let everything cook until the potatoes are starting to break apart.
10) Add the cream and adjust the seasoning to your liking.
11) You can cut some chives in the individual bowls to make the presentation prettier. Serve hot with garlic bread.