Leek and Potato Soup
Sauté one large onion finely chopped with 2 tablespoons of butter in a large pot. Add 2 large leeks finely sliced and cook on medium until all is soft and fragrant. Add 4 large yellow fleshed potatoes peeled, finely chopped and mix to coat with butter. Add 2 cups of chicken stock or water and simmer until very tender. Remove from heat and mash.
Add 1 to 2 cups of 18% cream and reheat gently just until hot. Add salt and pepper to taste. Serve in a soup plate with a dot of butter melting on top and chopped parsley.