Potato Leek Soup

By jab120638

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
• 8 medium russet potatoes, peeled and thinly sliced
• 1 tablespoon coarse salt
• 5 cups store-bought low-sodium chicken broth
• 2 cups half-and-half
• 1 cup heavy cream
• Pinch of freshly grated nutmeg
• Freshly ground white pepper
• Chopped fresh chives, for garnish

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.

Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.

Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.