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Potato Leek Soup

Equipment

  • One-gallon soup pot

Ingredients

  • 4 tablespoons unsalted cultured butter
  • 2 large leeks (or 3 medium leeks)
  • 4 cups chicken stock
  • 4 cups Yukon potatoes
  • 1 cup heavy cream
  • 1 cup whole milk
  • salt and pepper

Instructions

Prepare ingredients

  • Cut ends and green parts off leeks.
  • Cut leeks lengthwise.
  • Wash cut leeks.
  • Cut leeks into approx. ¼ inch slices.
  • Peel potatoes and cut into approx. ¾ inch cubes.

Prepare soup

  • Melt butter in pot.
  • Add leeks.
  • Saute leeks slowly until glassy.
  • Add broth and potatoes.
  • Bring to boil.
  • Reduce to simmer and cover.
  • Cook until potatoes are soft, stirring frequently.
  • Remove from heat.
  • If desired, use potato masher to mash soup slightly. Leave chunks, rather than mashing all the potatoes.
  • Add milk, cream, and salt and pepper to taste.
  • Reheat gently. Do not boil.
  • Serve.