Ingredients2 tbsp (30 mL) butter
3 medium leeks, white and light green parts only, chopped
3 medium potatoes, peeled and diced
1 medium onion, chopped
Salt
Pepper
3 cups (750 mL) reduced-sodium vegetable stock
1 1/2 cups (375 mL) 10% half-and-half or
18% table cream
Garnish:
1 tbsp (15 mL) finely chopped chives
Preparation
In a large pot, melt butter over medium heat. Sauté leeks, potatoes, onion, 1/2 tsp (2 mL) salt and pepper, to taste, for 1 min. Reduce heat to medium-low and cook, stirring often, for about 10 min or until leeks are very soft.
Stir in stock; increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Let cool for 10 min.
In batches as necessary, transfer to a blender or food processor (or remove from heat and use an immersion blender in the pot) and purée until mixture is smooth. Transfer to a bowl, if necessary, and stir in cream. Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day. Season to taste with salt and pepper and serve sprinkled with chives.
Tips
Use yellow-fleshed or oblong, starchy baking potatoes for the best texture in this soup. Round, waxy potatoes can cause a gluey texture.
Be sure to wash the leeks well, scrubbing between the layers to remove any sand and grit, before chopping them.
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