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Potato Leek Soup

From Superior Seasons

<p>This recipe was made for made in the middle of summer at my friend&#8217;s camp. Who would&#8217;ve thought soup in the summer. Now it is a family favourite in our house and especially good on these cold winter days<img src="Enjoy" alt="" /></p>
Source: My friend Sheila (Entered by Nancy Rissanen)
Serves: Depends on how many potatoes and leeks you use

3 Leeks
4 Large potatoes
1 Small block of cream cheese
Chicken, beef or vegetable broth
Black Pepper

Step by Step Instructions
  1. Chop white ends of leek right up until green stem starts. Peel potatoes and chop. Put leeks and potatoes in pot with the same amount of water and broth, enough to just cover leeks and potatoes. Boil until potatoes are falling apart. Once potatoes are falling apart, put leeks, potatoes, broth, water and cream cheese in a blender or food procesor and blend until completely pureed. Add puree back to pot and bring to a slow boil. Add black pepper and stir. Add a small amount of nutmeg to soup just before serving and stir. Serve hot! Enjoy