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  • 4 tablespoons butter
  • 8 leeks, whites only, sliced thin
  • 2 medium potatoes, peeled and sliced
  • 3 cups chicken stock
  • 2 cups half-and-half
  • Salt and pepper to taste
  • 2 tablespoons chopped chives


Melt the butter in a heavy pot over medium-low heat, add leeks and sweat (but don’t brown them) for 5 minutes. Add the potatoes and chicken stock. Simmer on low heat until the potatoes are soft, about 30 minutes, stirring often.

Puree the soup in a blender or food processor. Cool. Whisk in half-and-half. Salt and pepper to taste. Garnish with chives.