Leek and Potato Soup

READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves.
  • Chop the leaves and reserve.
  • Cut the white part of the leeks into 1/4-inch slices.
  • Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes.
  • Add the chicken broth, potato cubes and wine and bring to a boil.
  • Cover and simmer on low heat for about one hour.
  • Put soup in a blender, a few cups at a time, and puree.
  • Once each batch has been pureed, pour it from the blender back into the pan.
  • Simmer over moderate heat and then add the salt and pepper and Half and Half.
  • Sprinkle with parsley and chives and serve.
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