Joined Feb 21, 2009
Four leeks, tough greens removed, thinly sliced
Three tablespoons butter
Two large or three medium Yukon Gold potatoes, peeled and diced
One quart chicken broth
One cup half and half
One cup heavy cream
Salt and white pepper to taste
Chopped chives for garnish (optional)

&nbspFirst and foremost:&nbsp leeks are a very gritty onion and must be cleaned thoroughly.&nbsp Cut off the root end and then cut the green end where the greens start to get tough.&nbsp Slice the leek lengthwise and open up the layers under running water.&nbsp Then slice them thinly crosswise.&nbsp Lightly sweat the leeks in the butter.&nbsp Add the potatoes and chicken broth.&nbsp Bring to a boil and then immediately reduce to a simmer until the vegetables are completely soft, 20 & 25 minutes.&nbsp Add the half and half and the cream and bring back to a simmer.&nbsp Strain the soup through a fine mesh sieve, crushing and pushing the potatoes through it.&nbsp Some folks put it in a blender before straining it.&nbsp If you do, puree it briefly.&nbsp Overworking the starch in the potatoes can make the soup gluey.&nbsp Add salt and pepper to taste.&nbsp Chill the soup with plastic wrap resting right on top of it to prevent a film from forming on the surface.&nbsp Ladle it into chilled bowls and sprinkle with fresh chopped chives if you like.&nbsp
&nbspIf you're watching your calories and/or fat content you should avoid this soup altogether.&nbsp Eliminate the half and half and cream and simply make a hot potato-leek soup.&nbsp It is still delicious.&nbsp If you wish to be semi-decadent, keep the cream and substitute water or vegetable broth for the chicken broth.&nbsp Or reduce the half and half and cream and use more broth.&nbsp However, the soup will not be as rich and smooth.&nbsp Your choice.&nbsp
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