Carrot-Potato Soup

Directions

1. 1
   Place potatoes, carrots, leek and chicken stock in large saucepan.
2. 2
   Bring to a boil; simmer 25 minutes or until vegetables are tender.
3. 3
   Puree vegetables and liquid a little at a time until smooth.
4. 4
   Put back into saucepan.
5. 5
   Add pepper, salt and cream.
6. 6
   Mix well.
7. 7
   Heat for 10 minutes.
8. 8
   Serve warm or chill for 6 hours and serve cold.
9. 9
   Serves 8.