INGREDIENTS

4 cups of chicken stock
2 tbsp of corn starch diluted into 2 tsp of water
2 cloves of garlic, crushed
2 cups half and half cream or heavy cream
1 tsp of parsley
3 – 4 medium potatoes, cubed
4 stalks of leeks, sliced (white stalk only)
6 tbsp of butter

DIRECTIONS

1.  Add the butter to a pot and allow it to melt over medium heat. Add in the leaks. Stir and cook them for about 3 minutes. Add in the garlic and continue to stir and cook for another minute or two.
2. Add in the chicken stock, cream, salt, pepper, and parsley. Give it a stir. Add in the potatoes. Increase the heat to medium, stir, and bring it to a boil. Reduce the heat to low, place a lid on, and allow it to simmer for about 20 minutes until the potatoes are tender.
3. Add in the diluted corn starch, stir constantly until it become thick and creamy.
4. Ladle the potato leek soup into a bowl, serve, and enjoy.