Ingredients

The following ingredients have 4 Servings
  • 1 large onion (diced)
  • 2 Tbsps butter
  • 1 Tbsp olive oil
  • 3 large potatoes, peeled and diced (preferably Russets)
  • 3 leeks, white and light green parts only (sliced in rounds)
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup 10% cream
  • chives for garnish

Instruction

  • Heat butter and oil in a large Dutch oven.
  • Cook onions over medium high heat about 3 minutes. Add leeks, sprinkled with the salt and pepper and cook another 5 minutes.
  • Add the potatoes and cook another 4 minutes.
  • Add the broth and simmer for 30 minutes.
  • Allow mixture to cool until you can blend it. Use an immersion blender or blend in batches in a regular blender.
  • Add the cream. Taste and adjust seasonings if necessary.
  • Chill for at least one hour or longer. (Can be made a day ahead).
  • Garnish with fresh chopped chives and serve cold.