Prep 30 mins
Cook 1 hr 30 mins
I was introduced to this dish almost 30 years ago. It's still the only version (slightly different than others posted here) that I make. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk. While we prefer it served warm, chilled is also delicious.
- 3 cups leeks, thinly sliced, discard the tough dark green section
- 2 cups onions, thinly sliced
- 2 tablespoons butter
- 2 (10 ounce) cans condensed chicken broth
- 1 (10 ounce) can water
- 6 potatoes, peeled and cubed
- 2 cups half-and-half cream
- salt and pepper
- In a large pot, saute leeks and onions in butter until soft.
- Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
- Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
- Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
- Heat on medium/low for 1-1/2 hours.
Very nice soup on a cold evening. Nice and smooth. I tried the soup before adding the cream... and it is great that way too. I did add 3 cloves of garlic (I use garlic in just about everything). I will make this again. Thank you (made and reviewed for NZ/AUS Recipe Swap #27, April'09)
A soup lovers soup! Love leeks and often add them in to my soups along with the onion, so no surprise that this recipe was a winner at our house. Other than using homemade chicken stock made as posted. Used half and half but am sure using the lower fat milk that I will likely use next time around will work equally well. A recipenap - AUZ/NZ Swap. Thank you Diana.