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This is a wonderful first couse for an Italian dinner and versatile enough to partner with just a salad. A snap to make, but tastes gourmet!
- ½ cup sliced leeks, washed well
- 2 cans chicken broth
- 4 medium potatoes, cut in 1" cubes
- 1 onion, diced
- ¾ cup heavy cream
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon celery seeds
- ⅛ teaspoon garlic powder