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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
4 leeks |
1/4 cup butter or margarine |
1 large onion, cut in half and sliced |
3 pounds potatoes, peeled and cut into thin slices |
5 cups chicken broth |
2 teaspoons salt |
2 cups milk |
2 cups half-and-half |
garnishes: fresh chives, cracked black pepper |
Directions:
1. Remove and discard green tops from leeks. Cut white portion of leeks into thin slices.
2. Melt butter in a Dutch oven over medium-high heat; add leeks and onion, and saute 5 minutes or until tender. Stir in potato, broth, and salt; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes. Cool slightly.
3. Process, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in milk and half-and-half. Cook over medium heat, stirring often, until thoroughly heated. (Do not boil.) Garnish, if desired.
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