Serves 4-6
Ingredients
2 cups purple potato, peeled and sliced
3 cups leek (white part only), sliced
1 cup white potato, peeled and sliced
6 cups canned chicken broth
½ cup whipping cream
2 tbsp. thyme, chopped
White pepper
Directions
Simmer vegetables in stock for 20 minutes. Purée in a processor or blender. Stir in cream and white pepper. Chill. Garnish with chopped thyme.