Potato leek soup

This is my final recipe in Cambridge! I bought the leeks and potatoes from Dragonfly Farms a week ago, but it's been a busy week working two jobs that I never got a chance to make the soup. Luckily- they've held up well.

I'm using a combination of the Allrecipes recipe and Mark Bittman's recipe from How to Cook Everything. Mark uses yogurt instead of cream- so I got Greek yogurt. The other ingredients are 2.5 leeks, 4 potatoes, vegetable broth, olive oil, and salt and pepper.

http://allrecipes.com/Recipe/potato-leek-soup-iii/detail.aspx

Ingredients

• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream

Directions

1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.