Perfect meal for a rainy and chilly day, and we do get these here in upstate New York until Memorial Day. This was dinner tonight for me.
First, let’s start with a great video from Gourmet Magazine on how to prep leeks correctly~
Now, chop 1 medium to large onion~
Melt butter in large Dutch oven~
Add the drained leeks and chopped onion. Saute over low heat until wilted and translucent. This is also called sweating~
Now, slice your potatoes. This is how they should look, no matter what your method was~
The sweated leek/onion mixture. This is what it will look like when done~
Add the potatoes and chicken stock~
I cheated and used this. It tastes like home made stock. However, you can use College Inn or Swanson if you prefer~
Bring mixture to a boil, cover and reduce heat and cook for approximately 10 minutes, or until potatoes are soft enough to mash. Mash mixture–I used a conventional potato masher because I like a very chunky soup. You can also use an immersion blender for this step. The amount of processing depends on how chunky you like the soup~
Add cream and blend thoroughly. You might want to check for seasoning at this point and add more salt & pepper if necessary. Heat through~
Ready to serve. I topped this with crumbled bacon and parsley and served with French bread. Enjoy!
- 3 large leeks, sliced
- 1 medium to large onion
- 3 tbs butter
- 3½ cups chicken stock, vegetable stock may be subbed
- 6 medium Russet potatoes
- 1 cup heavy cream
- salt & pepper to taste
- Follow pictures in post for step-by-step instructions
- Soup can be made vegetarian by omitting chicken stock and substituting vegetable stock. For a vegan soup, substitute vegetable stock, omit cream and saute in coconut oil instead of butter.