- 2 tbsp unsalted butter
- 2 large leeks, white and pale green parts, thoroughly rinsed, roughly chopped
- 1 quart (4 cups) homemade chicken stock or use low-sodium, good tasting, store-bought
- 2 russet potatoes, peeled, cut into quarters ~ about 3/4 – 1 pound
- 1 bay leaf
- Kosher salt and freshly cracked pepper
- 4 tbsp heavy cream
- Snipped chives, for serving
- Optional: hot sauce, for serving
- Melt butter in large pot or Dutch oven over medium heat. Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes.
- Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about another 15 minutes.
- Remove potatoes to bowl and set aside. Discard bay leaf and transfer soup mixture to blender (or food processor, in batches) and carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
- Run potatoes through food mill directly into the pot of soup (or into a bowl and then transfer to soup pot) and combine well. Over medium heat, whisk in heavy cream and bring soup to a simmer, whisking frequently. Taste for salt and pepper and serve, sprinkled with snipped chives and hot sauce.
- This soup is really more of a vegetable purée, and is on the thicker side. If it’s too thick for your liking, add a little more chicken stock to thin the consistency a little bit.
- Source : http://thehungrybluebird.com/recipes/potato-leek-soup/