Ingredients:
2 large leeks ( about 1 1/2″ diameter)
2 medium onions, chopped
1/3 cup butter
4 tablespoons chicken soup base
4 cups water
3 large potatoes, peeled and cubed
1/2 teaspoon white pepper
1 cup half-and-half cream
4 tablespoons finely chopped chives or 4 tablespoons green onions
Directions:
Use only the white part and slightly into the light green portion of the leek.
Cut off the darker green portion and discard.
Cut leeks in half lengthwise and then in half again lengthwise.
Separate segments and wash thoroughly.
Chop leaks small.
In a large frying pan, add butter, chopped leeks, chopped onions and saute’ until onions and leeks are a very light yellow, about 5 minutes, stirring occasionally, (DO NOT BURN).
In a large saucepan or cooking pot, measure 4 cups of water, add chicken soup base, potatoes, sautee’d onions and leeks and white pepper.
Bring to boil, reduce heat and cook on medium-high heat for 15 to 20 minutes or until potatoes are tender.
In a food processor or blender, process soup in batches.
Return soup to saucepan and adjust seasonings to taste and heat to boiling.
Add half and half cream, mix well and return just to boil.
Remove from heat and let sit for about 10 minutes before serving.
Garnish with chopped chives or chopped green onions when serving.
This soup may be served hot or chilled.
I prefer to serve this soup hot.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.