I orginally got this recipe out of a french cookbook years ago, but I will admit that I never actually ate this soup in France. It is super yummy though, especially if you like creamy soups.
Potato and Leek Soup
3 medium sized potatoes, peeled and sliced
3 medium sized leeks, washed and sliced, do not use the tough green part
3 10 3/4 oz. cans chicken broth
1 chicken broth can of water
1/2 cup whipping cream
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
Combine potatoes, leeks, chicken broth, and water in a heavy pan. Bring to a boil, reduce heat, and simmer 40 minutes.
Do not drain off any broth or liquid. Mash vegetables in the sauce pan until they are fairly smooth. (If they will not mash easily then the soup has not cooked long enough. Cook it 10 or 15 minutes longer and try mashing again).
Add cream, butter, salt and pepper. Heat but do not boil. if it boils it will curdle. Serve and enjoy!