Ingredients

• 1 tablespoon butter
• 3 leeks , bulb only, sliced into rings
• 1 onion , sliced
• 5 medium potatoes , peeled and thinly sliced
• salt and pepper to taste
• 0.5 teaspoons dried marjoram
• 0.25 teaspoons dried thyme
• 1 bay leaf
• 5 cups chicken broth
• 0.25 cups heavy whipping cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
3. 3 Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
4. 4 Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
5. 5 Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.

Nutrition per serving