- 3 medium russet potatoes, peeled and sliced thinly
- 5 cups chicken broth
- 3 tablespoons butter
- 4 leeks, sliced thin (white part only)
- 1⁄2 white onion, chopped
Directions See How It's Made
- Melt butter in soup pot then add leeks and white onion, simmer on low sweating onions until tender (about 20 minutes).
- Add two cups of broth and blend with stick blender until smooth. Add remaining broth and potatoes. Cook until tender about 20 minutes. Add 1 teaspoon of salt and 1/4 teaspoon pepper, blend again being careful not to over blend it or potatoes could become sticky.