4 leeks
6 to 8 medium potatoes
1 cup mushrooms
1 can vegetable base or chicken base
(substitute 2 cubes bullion with 2 cups water
16 oz heavy whipping cream
1 stick butter (unsalted)
1 Tbsp corn starch
In a large pot, melt 1 stick butter. Cut leeks into round circles, reserve 1/4 cup of green end of leek for garnish. Separate leek rings on reserved portion. Chop mushrooms. Add and saute' leeks until tender. Add mushrooms and saute until tender. Chop potatoes into small cubes, about 1 to 1/12 inch cubes.
Add 2 cups vegetable or chicken stock and 4 cups water and bring to a boil. Add potatoes and bring to a boil. Reduce heat and simmer slightly boiling for about 2 to 4 hours or until potatoes are tender and some are dissolved and water is reduced
Add 16 oz heavy whipping cream and bring mixture almost a boil. Add 1/2 cup water to cornstarch, mix and add to soup mixture. Bring almost to a boil, stirring constantly until thickened.
Serve in bowls, garnish with leek rings on top of soup. Enjoy!
Copyright 2003 Robin A. Miller.