Potato and Leek Soup

A good alternative to the traditional version of potato soup.  A satisfying winter dish.

 



3 Tbsp.  Butter

3 Leeks, finely chopped

3 Lb. Potatoes, cubed

5 C. Beef Broth

½ C. Heavy Cream

¼ C. Parmesan, Grated

In pot, melt butter over medium heat.  Add leeks.  Sauté until softened.  Add potatoes, stirring to coat with the butter and sauté for an additional 5 minutes.  Add broth and bring to a boil.  Reduce heat and simmer until potatoes are tender, about 20 minutes.  Add cream and parmesan.  Season with salt and pepper.