4 Leeks, white and light green parts, cleaned well, and sliced thinly
1 stick of Butter
2 quarts of Chicken stock
4 medium Potatoes, peeled and coarsely chopped
12 medium Carrots, peeled and coarsely chopped
3 TBS Fresh Majoram, chopped or 2 tsp dried Majoram
2 cups of whipping or heavy Cream
Sauté leeks in butter over medium heat until wilted, stirring constantly.
Add chicken stock, raise heat and bring to a boil. Add potatoes and carrots, reduce
heat and simmer, cooking until vegetables are tender. Remove pan from heat
and cool slightly. Puree mixture in blender (or use an immersion) adding cream
and marjoram as batches are pureed. Reheat soup for serving. Serves 12.