Creamy Potato Leek Soup
Ingredients
- 4 tablespoons butter
- 2 cups leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 6 cups Yukon Gold potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon white pepper
- to taste salt
- 2 tablespoons chives, chopped for garnish
Instructions
- Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Carefully puree the soup using an immersion blender or in batches in a regular blender. Return to the pot.
- Stir in heavy cream and white pepper. Season with salt to taste.
- Serve hot, garnished with chopped chives.
