Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)

Ingredients Nutrition

Directions

  1. Melt butter in large soup pot.
  2. Add leeks and onion. Slowly sauté until soft but not browned.
  3. Add potatoes, stock, salt and marjoram.
  4. Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
  5. Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
  6. Add heavy cream and white pepper just before serving.
Most Helpful

Delicious! This wonderful soup goes together very quickly and easily. I used red potatoes (I left the skins on), and 4 large leeks from my garden. I coarsely mashed the potatoes before serving, leaving the soup chunky. I served the leftovers cold the next day and my family really liked it that way, too. Thank you for sharing this easy, delicous recipe. *Made for Spring 2010 PAC*

Bayhill March 31, 2010