Ingredients
- 2 pounds potatoes, peeled, diced
- 2 leeks, white light green parts only, thinly sliced, cleaned
- 5 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Garnish
- 2 ounces heavy cream, heated, don't boil (1/4 cup)
- 1 tablespoon chives, fresh, finely chopped
How to Make
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Step 1: Clean the leeks really well after you thinly slice them as they hold sand like nobody's business.
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Step 2: Melt the butter in stockpot over medium heat.
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Step 3: Add the sliced cleaned leeks.
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Step 4: Season lightly and sauté for 7 minutes until soft but not browned, stirring frequently to prevent sticking.
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Step 5: Add the diced potatoes to the pot.
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Step 6: Pour in the stock, then bring the mixture to a boil.
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Step 7: Reduce the heat to a simmer, cover and cook for 30 minutes.
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Step 8: Use immersion blender and blend until smooth.
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Step 9: Season to taste.
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Step 10: Put in bowl and put a swirl of warmed cream and chives on top.
We hope you enjoy this recipe!
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