Prep 0 mins
Cook 1 hr
So yummy and a little different due to the addition of tomatoes. Taken from "Beyond Loaves and Fishes... Recipes and Reflections from historic Bruton Parish Church in Williamsburg, Virginia". Long name for a wonderful collection of recipes. If you are ever in Williamsburg, stop by the Bruton Parish shop where you can purchase this book along with lots of other unique items.
- 3 tablespoons unsalted butter
- 4 medium leeks, rinsed and cut into 1/2-inch chunks
- 2 medium onions, quartered and thinly sliced
- 3 tomatoes, peeled, seeded and diced (or one 14-ounce can of chopped tomatoes)
- 4 medium potatoes, peeled and cubed into 1/2-inch chunks
- 4 cups hot chicken broth
- 2 teaspoons sugar
- salt and pepper
- 2 cups half-and-half
- chopped parsley, for garnish
- crouton (to garnish)
- butter (to garnish)
- Melt butter in a 3-quart saucepan. Gently saute leeks and onions 5 minutes until tender. Add tomatoes and simmer until mashed 25 to 30 minutes. Stir in potatoes, broth sugar, salt and pepper. Cover and simmer 30 minutes until tender.
- Before serving, stir in half-and-half. Top with parsley, croutons and a dollop of butter.