- 4 medium leeks, washed and sliced thin using only the white part
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound potatoes, peeled and cut into ½ inch cubes
- 3 cups chicken broth or vegetable broth if vegetarian
- 2 cups half and half
- Salt, to taste
- Pepper, to taste
- 2 tablespoons finely chopped chives
- In a large pot over medium-low heat add the olive oil and butter. When the butter has melted, add the leeks and cook until they are soft, about 5 minutes, stirring as necessary. Add the potatoes and chicken broth. Bring to a boil, then turn down to medium, cover and simmer until the potatoes are soft, about 15 minutes. Remove from heat.
- Place the soup in a blender in small batches, don’t fill the blender more than ½ full, blend until smooth. When smooth pour the soup into another large pot.
- In a small saucepan place the half and half over low heat, slowly raising the heat to medium-high. Once the half and half is up to medium-high heat, pour into the soup.
- Turn the stove to medium-high heat and bring the soup to a boil, then turn down to low. Add salt and pepper to taste.
- Remove from heat and place the pot on a sturdy wire rack to allow the soup to cool to room temperature quickly.
- Cover the pot with plastic wrap and refrigerate until chilled. Once chilled it can be served, sprinkle the chives over the top when serving.
Tomorrow: November is National Roasting Month. Tomorrow’s recipe will honor that.