Leek and Potato Soup | Blue Flame Kitchen

Ingredients

• 1/4 cup salted butter
• 4 cups sliced leeks (white and tender light green portions only)
• 4 cups cubed peeled russet potatoes
• 4 cups (1 L) canned chicken broth
• 4 cups water
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• Dash freshly ground nutmeg
• Dash hot pepper sauce
• 1 cup whipping cream
• Thinly sliced green onion*