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)
- 2 -4 tablespoons butter or 2 -4 tablespoons margarine
- 4 leeks, thinly sliced, white part only, well rinsed
- 4 large potatoes, peeled and diced (about 8 cups after dicing)
- 1 medium onion, finely chopped
- 4 cups beef stock (Swansons)
- 1 tablespoon salt
- 2 cups half-and-half cream
- 1 cup heavy cream
- 1 pinch white pepper
- 1 pinch marjoram (optional)
- Melt butter in large soup pot.
- Add leeks and onion. Slowly sauté until soft but not browned.
- Add potatoes, stock, salt and marjoram.
- Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
- Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
- Add heavy cream and white pepper just before serving.
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*