Two Cream Soup Recipes

(Serve warm in the winter months and chilled in the summer)
Yield: 4-5 cups
3 tablespoons unsalted butter
1 bunch leeks (white parts only), cut crosswise, and washed three times
2 cups chicken stock
2 large potatoes, peeled and diced
2 teaspoons salt
1 teaspoon white pepper
1 cup heavy cream

Heat the butter in a heavy-bottomed soup pot over medium-high heat. When it begins to bubble add the sliced and washed leeks. Saut√© the leeks for abut 2 minutes, or until they are tender and translucent. Add the chicken stock, salt, and pepper, and bring the stock to a boil, then lower it to a simmer. Cook the soup for about 20 minutes, or until the potatoes are easily mashed. Transfer the soup to a blender or food processor, and process it until it is smooth. Return the soup to the pot and bring it again to a simmer. Stir in the cream. This soup may be served hot or cold. 

(I posted this recipe recently but made it again today and it is a crowd in the even you missed it, here it is again.)
Butternut Squash Bisque with Apple and Toasted Walnuts
Yield: 6 cups
2 tablespoons butter
1 small onion, peeled and diced
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled and diced butternut squash
2 cups chicken stock
1 cup heavy cream
1/4 cup chopped, toasted walnuts
1/2 cup small diced apple

Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translu­cent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced pumpkin; saut√© another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the cream and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish it with the toasted walnuts and diced apple.