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1
Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted.
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2
Add the leeks and cook until the leeks are broken down and softened, about 10 minutes.
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3
Remove from the heat and set aside.
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4
Melt the remaining butter in large saucepan, over medium heat.
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5
When the butter foams, add the potatoes and onions and stir to coat with the butter.
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6
Add salt and pepper, to taste, and cover with a lid.
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7
Reduce the heat and let cook for 8 minutes without browning.
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8
In a separate saucepan, bring the stock to the boil over medium heat.
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9
Add the stock to the potato mixture and simmer for 5 minutes.
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10
Let the soup cool for about 5 minutes, then add the milk.
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11
Carefully transfer the soup to a food processor and pulse until smooth.
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12
Pour the soup into serving bowls, then spoon the reserved leeks on top.
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13
Sprinkle with chives and parsley and serve.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
