Cranberry, Leek, and Potato Cream Soup
- 3 Tbsp dried cranberries
- 2 leeks, chopped
- 1/2 cup Brie cheese, without the crust
- 2 potatoes, diced
- 1 pinch of Nutmeg
- 1 cup heavy cream
- 4 cups chicken broth
- 2 Tbsp butter
- Salt and pepper to taste
- Dice leek and potatoes. Melt butter in large saucepan. Once the butter is melted add the potatoes and leek. Cook on low heat without browning. Add the chicken broth and boil until the potatoes are soft. Strain the potatoes and leek and put in a blender. Add the cheese, heavy cream, nutmeg, and salt and pepper to taste. Blend until the ingredients become a smooth consistency. Once the ingredients achieve this consistency the soup is ready to serve.
- Garnish with dried cranberries and fried leek.