1. Melt 6 Tbsp butter in a large pot over medium heat.

2. Add leeks. Cook for approx. 10 minutes over medium heat, stirring occasionally, until leeks
are tender.
3. Add potatoes and chicken stock. Salt and pepper to taste. Bring to a boil.
4. Cover, turn heat to low, and simmer for 10-15 minutes, until potatoes are cooked through.
5. Use an immersion blender to puree the soup directly in the pot, or blend in batches using a
standing blender.
6. Turn off heat. Stir in remaining 2 Tbsp of butter until melted. Salt and pepper to taste.