creamy leek potato soup

Upon the request of whitetulips, here it is, the creamy leek soup.

INGREDIENTS

• 2.5 kg white potatoes, peeled
  
• 6 cups chicken broth
• 2 leeks, bulb only
• salt and pepper to taste

DIRECTIONS

1. Cook the potatoes in water until soft. Drain and set aside.
2. Diced the potatoes and put it in the food processor in batches. Add 5 cups of chicken stock.
   
3. Half the leek and diced the buttom part of the leek (One with the bulb). Place in the food processor
   
4. Blend until smooth.
5. In a pot, stir in the blended mixture and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.

This soup might seem complicated at first but it's a very simple and easy to make soup. No cream or milk needed at all. Enjoy