Cream Of Leek Soup

1. 1

   Remove and discard green tops from leeks. Cut white portion of leeks into thin slices.

2. 2

   Melt butter in a Dutch oven over medium-high heat; add leeks and onion, and saute 5 minutes or until tender. Stir in potato, broth, and salt; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes. Cool slightly.

3. 3

   Process, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in milk and half-and-half. Cook over medium heat, stirring often, until thoroughly heated. (Do not boil.) Garnish, if desired.

* Per serving · 4 servings · Values may vary.

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