Ingredients
Units
Scale
- 4 large leeks, cleaned and leafy green end removed
- 4 lbs russet potatoes, peeled and diced
- 3 - 4 tablespoons unsalted butter
- 6 cups chicken broth, or vegetable broth
- 2 tablespoons salt (to taste)
- Ground black pepper and sliced chives to garnish
Instructions
- Cut leeks in half lengthwise and clean them by fanning them under water to remove dirt. Slice thinly, about 1/4 inch thick.
- Melt butter in a large soup pot over medium heat. Add leeks and salt, sweat down for 7 to 10 minutes, until leeks are soft, stirring occasionally.
- Add potatoes and chicken broth. Turn up to medium-high heat and bring to a boil.
- Reduce heat, cover and simmer for about 25 minutes, until potatoes are cooked through and break apart from the touch of a spoon.
- Remove about 1/2 the soup from the pot and blend in a blender or food processor until smooth. Pour back into the pot.
- Add salt and ground black pepper to taste, garnish with sliced chives.
- Prep Time: 10 mins
- Cook Time: 35 mins