Okay - I'll confess the only reason I made this soup today is because my nosey husband said - why did you buy leeks???? I couldn't remember why I did - so I quickly said - Potato Leek Soup of course!!! I am in the middle of reading Julie and Julia by Julie Powell. The book that inspired the movie with Meryl Streep and Amy Adams. I am really enjoying the book- and it mentioned that one of the first recipes in Julia Child's book is Potato Leek Soup- sooooo since Meg Jeff and Gabey are in Paris right now -this is an "homage" to them!!!! Enjoy ...
Potato Leek Soup
3 tablespoons butter
3 - 4 leeks, thinly sliced
1 medium or large onion, chopped ( I used a mix of yellow and red onion to make one large)
3 - 4 cups yukon gold potatoes, thinly sliced- no need to peel
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom. I used my hand held blender and it worked well