Ingredients
The following ingredients have 4 Servings
- 2 oz butter (½ stick/4 Tablespoons/¼ cup)
- 4 large leeks (whites only, thoroughly washed)
- 3 lbs potatoes (about 6 large) (peeled and cut into large pieces)
- 4 cups chicken or vegetable stock
- salt and pepper (to taste)
- 2 cups shredded cheddar cheese (optional - to top the soup)
- 1 handful chives (chopped)
Instruction
- In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.
- Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
- Ladle out additional stock until the potatoes are just covered.
- Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.
- Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.
