Creamy Potato Leek Soup

Serves 4-6

 

4 Tbsp. butter

1 onion, thinly sliced

3 leeks, white part to light green, thinly sliced

2-3 medium potatoes, cubed (I use Yukon Gold, but russets work well too)

3 3/4 cups chicken broth

2/3 cup cream or half & half

1/2 tsp. salt

1/4 tsp. white pepper

garlic croutons for garnish

 

Melt the butter in a large soup kettle. Add the onion, leeks and potatoes. Stir to coat them with butter. Once the butter starts browning and then turn the heat down to low. Cover and let the vegetables sweat for 15 minutes. Pour in the broth and bring to a boil. Reduce heat, cover and simmer 20 minutes or until the vegetables are tender. 

 

Using an immersion blender, blend the soup until it’s just smooth. Stir in the cream (or half & half). Season to taste and reheat gently. When serving, ladle into soup bowls and top with some garlic flavored croutons.