Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 medium leeks, white and pale green parts only, halved lengthwise, rinsed and sliced crosswise (about 1 cup)
  • 6 cups low-sodium chicken broth
  • 1-1/2 pounds white or yellow potatoes, peeled and roughly chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon heavy cream
  • 1/2 cup snipped fresh parsley, chervil, or chives, or a combination

Instruction

  • Place the butter in a 4-Quart saucepan and melt it over medium heat. Add the leeks and cook, stirring until softened, but not brown, 4 to 5 minutes.
  • Slowly pour in the chicken broth so that it doesn't splatter and then add the potatoes, salt and pepper.
  • Bring to a boil over high heat and then lower the heat, cover the pan, and cook at an active simmer until the potatoes are very tender and can easily be pierced with a fork, about 30 minutes.
  • Remove from the heat and allow the soup to cool slightly.
  • Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat gently over low heat.
  • Stir in the cream. Taste and add more salt and/or pepper if needed.
  • To serve, ladle into bowls and garnish with the fresh herbs.