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  • 2 leeks, trimmed and chopped
  • 1 white onion, chopped
  • 2 tablespoons unsalted butter
  • 3/4 cup thinly sliced potatoes
  • 2-1/3 cups chicken stock
  • Salt, to taste
  • Ground black pepper, to taste
  • 1-1/8 cups heavy whipping cream
  • Chives, minced, for garnish


  1. Add chopped leeks and chopped onion to stockpot.
  2. Sweat over very low heat until soft, stir frequently and do not let the vegetables burn.
  3. Add sliced potatoes and chicken stock to stockpot.
  4. Season lightly with salt and pepper.
  5. Bring to a gentle boil, and simmer 30 minutes.
  6. Add potato mixture to blender in small batches. Puree until smooth.
  7. Transfer from blender to large bowl.
  8. Gently stir in the cream before serving.
  9. Refrigerate until ready to serve.
  10. Garnish with minced chives

6 Servings

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