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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 stick(s) butter |
1 1/2 cup(s) leeks thinly sliced |
1 1/2 cup(s) onions diced small |
6 cup(s) russet potatoes thinly sliced |
4 cup(s) chicken stock |
1 cup(s) water |
1 cup(s) half-and-half |
salt and pepper |
fresh chives for garnish |
Directions:
1. Melt butter in skillet. Add leeks and onions and 'sweat' for about 10 - 12 minutes. Put broth in large stockpot. Add potatoes to broth when peeling. Add leeks and onion and water and salt and pepper. Bring to boil, lower heat and simmer for about 30 minutes. Add cream. Use an immersion blender and puree, as much or as little as desired. Serve hot w/cheddar/crumbled bacon/chives or chilled with chives.
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