2 or 3 leeks thoroughly cleaned and chopped
1 medium onion chopped
4 Tablespoons Butter
2 pounds potatoes, peeled and diced
1 quart chicken stock
1 cup cream or ½ and ½
3-4 cups milk
2 teaspoons of salt (or to taste)
black pepper to taste
In a soup pot melt butter and sauté the onions and leeks on medium heat, at the same time begin cooking the potatoes by boiling in a second pot. When onions and leeks become soft add stock, bring to boil and remove from heat. As soon as potatoes are finished cooking, drain and add them to the soup pot. Add salt, milk and cream and blend with immersion blender (or carefully in small batches with a traditional blender), adding additional stock or water if necessary. Add black pepper to taste. Serve hot.
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