Bavarian Potato Leek Soup

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I found this on a copy-cat site and its the best i've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (i also like it served cold)

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Steps

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Melt butter in large soup pot.

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Add leeks and onion.

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Slowly saut until soft but not browned.

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Add potatoes , stock , salt and marjoram.

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Bring to boil.

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Cover and boil slowly for 30 minutes , potatoes should be fork tender.

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Reduce heat to a simmer , add half-and-half and simmer uncovered 10 minutes , stirring constantly.

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Add heavy cream and white pepper just before serving.

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Ingredients

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butter, leeks, potatoes, onion, beef stock, salt, half-and-half cream, heavy cream, white pepper, marjoram