Potato and Leek Soup

• 1 stick butter
• 2 leeks
• 1 medium onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 2 large potatoes, peeled and chopped
• 2 cups chicken stock
• 1/2 cup thickened cream
• Cracked black pepper to taste
• Dash Worcestershire sauce

1. Melt the butter and saute leeks, onions, and garlic until soft. Add the potatoes and stock and bring to a boil. Simmer partially covered, for 30 minutes. Puree and then bring to the boil and simmer an additional 5-10 minutes. Stir in cream, Worcestershire sauce and pepper and serve