Potato-Leek Soup

Pass the Polenta

3 tablespoons butter

4 leeks, white and light green parts only, thinly sliced

4 russet potatoes, peeled

6 cups low-sodium chicken broth

1 bay leaf

1 cup heavy cream

Salt and pepper, to taste

Fresh herbs for garnish

Use the white and light green parts of the leeks only. Peel the pototoes and cut into bite-sized chunks. Melt the butter in a heavy pan over low heat and cook the potatoes and leeks a few minutes until fragrant. Add the chicken broth, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat, cover and simmer for about 45 minutes until potatos are tender. Remove the bay leaf, take off heat, and puree with a stick blender. Add the cream, but do not boil. Thin with water if needed, and garnish with freshly chopped parsley, tarragon or chervil.