Ingredients

The following ingredients have 6 Servings
  • 3 large leeks (dark green stems removed)
  • 2 tablespoon butter
  • 1 large white onion (chopped)
  • 5 cups chicken broth (low sodium or no sodium added, more or less depending how thick or thin you like your soup)
  • 2 pound potatoes (Yukon or Russets, peeled and diced in 1 inch pieces)
  • 1 bay leaf
  • salt and pepper to taste
  • ½ cup milk
  • 2 tablespoon fresh parsley (chopped)

Instruction

  • Wash leeks carefully and coarsely slice them.
  • In a medium Dutch oven melt the butter over medium heat. Add the leeks and onion and cook for about 10 minutes until the leeks ore softened, but not browned, stirring occasionally.
  • Add the broth, diced potatoes, bay leaf, salt and pepper. Increase the heat to high until the soup comes to a boil. Reduce the heat to low simmer and cook for 20 minutes or until the potatoes are cooked through and are fork tender.
  • Discard the bay leaf. Use an immersion blender or standing blender to blend the soup until smooth or desired consistency. Taste for seasoning and adjust as necessary.
  • Stir in the milk and garnish with parsley. Serve with a dollop of sour cream if preferred.