Potato Leek Soup

Name: Potato Leek Soup
Total time: 1 h 20 min
Ingredients: 2 tablespoons butter; 1 large onion finely chopped; 2 large leeks rinsed and cut crosswise into 1/4-inch slices; 2 medium Yukon Gold potatoes or other waxy potatoes, cut into 1/2-inch cubes; 4 cups chicken broth or water or vegetable broth; salt and freshly ground black pepper to taste; 1/4 cup milk or cream; 1/4 cup finely chopped fresh chives for garnish

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Total: 80

Servings: 4

Ingredients

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2 tablespoons butter1 large onion finely chopped2 large leeks rinsed and cut crosswise into 1/4-inch slices2 medium Yukon Gold potatoes or other waxy potatoes, cut into 1/2-inch cubes4 cups chicken broth or water or vegetable brothsalt and freshly ground black pepper to taste1/4 cup milk or cream1/4 cup finely chopped fresh chives for garnish

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Instructions

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Step 1

Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.

Step 2

Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).

Step 3

Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.

Step 4

Serve topped with chopped chives.