Leek And Potato Soup

1. 1

   Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on a paper towel. Once drained, continue to thinly slice them.

2. 2

   In a large saucepan, melt the butter over medium heat. Add the leeks and saute just until softened, about 5 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to low and cover. Simmer until the potatoes are very tender, about 25 minutes. Season with the salt and pepper to taste. Add the half-and-half and let simmer for another 15 minutes. Ladle into bowls and garnish with the chives.

3. 3

   You can make this thicker by reserving a small portion of the half-and-half and adding 2-3 tablespoons of flour to it before adding it to the liquid, or you can add the soup to the blender and puree it, reserving about 2 cups for texture.

* Per serving · 4 servings · Values may vary.

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