(serves )
3 tbsps butter
2 bunches (about four cups of chopped good white and light green bits) leeks
1 large white onion, cut in eighths
6 medium potatoes, peeled and cut in bite-size chunks
1 48-ounce can commercial chicken broth, like College Inn
dash white pepper
1 cup light cream
1 cup skim milk (or two cups really good whole milk and skip the cream)
chopped chives to garnish
Melt the butter in a heavy stockpot and throw in the leeks, onions and potatoes. Stir until leeks are translucent, then cover in chicken broth and simmer for about 45 minutes until potatoes are tender. Liquidize with a hand blender and mix in cream and milk, then pass through a sieve into another stockpot into a large bowl. Refrigerate the soup overnight and then garnish with chives to serve. Perfection.
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