Ingredients:
1/2 cup unsalted butter ( 1 stick)
1 medium onions, thinly sliced
3 leeks, thinly sliced ( use only the bottom part and rinse thoroughly to remove any grit)
3 large baking potatoes, peeled and cut into 1/4-inch slices
3 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
shredded cheddar cheese
crumbled cooked bacon
chopped fresh chives
Directions:
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
Serve with some or all of desired toppings.
Servings: Serve
Time preparation: 15 min.
Time total: 80 min.