Bavarian Potato Leek Soup

Ingredients

• 2-4 tablespoons butter or margarine
• 4 leeks, thinly sliced, white part only, well rinsed
• 4 large potatoes, peeled and diced (about 8 cups after dicing)
• 1 medium onion, finely chopped
• 4 cups beef stock (Swansons)
• 1 tablespoon salt
• 2 cups half-and-half cream
• 1 cup heavy cream
• 1 pinch white pepper
• 1 pinch marjoram (optional)

Directions

1. 1

   Melt butter in large soup pot.

2. 2

   Add leeks and onion. Slowly sauté until soft but not browned.

3. 3

   Add potatoes, stock, salt and marjoram.

4. 4

   Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.

5. 5

   Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.

6. 6

   Add heavy cream and white pepper just before serving.