• In Dutch oven or large saucepan, heat olive oil over medium heat; cook leeks, stirring occasionally, for 10 minutes or until very soft. Stir in potatoes; cook, covered, for 10 minutes or until potatoes are tender. Pour in 1 cup chicken broth; remove from heat.
• Using immersion blender, and being careful not to splash, purée leek mixture until smooth, adding enough of the remaining broth to reach desired consistency. Stir in cream; season with salt and pepper to taste. Reheat soup over low heat until warmed through; do not boil.

Tip: Leeks grow in sandy soil and can be gritty if not washed thoroughly. Trim away the tough, dark green outer leaves, then cut each leek in half lengthwise. Rinse well in sink full of cold water to remove any dirt that might be hidden in the tight folds.

Recipe provided by Chef Mary Ann Esposito