Potato Leek Soup

Ingredients

• 2 tablespoons butter
• 1 large onion (finely chopped)
• 2 large leeks (rinsed and cut crosswise into 1/4-inch slices)
• 2 medium Yukon Gold potatoes (or other waxy potatoes, cut into 1/2-inch cubes)
• 4 cups chicken broth (or water or vegetable broth)
• salt and freshly ground black pepper (to taste)
• 1/4 cup milk (or cream)
• 1/4 cup finely chopped fresh chives (for garnish)

Instructions

1. 1

   Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.

2. 2

   Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).

3. 3

   Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.

4. 4

   Serve topped with chopped chives.