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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 11 |
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Ingredients:
1/2 cup unsalted butter |
1 medium onion, thinly sliced |
3 leeks, sliced |
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices |
3 (14 1/2-ounce) cans chicken broth |
1 teaspoon salt |
1/4 teaspoon pepper |
toppings: shredded cheddar cheese, crumbled cooked bacon, chopped fresh chives |
Directions:
1. Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
2. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
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