3 tablespoons butter
3 leeks, thinly sliced*
2 cloves of garlic minced
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes) can use vegetable broth
1 cup heavy cream (to make it lighter I used skim milk)
salt to taste
fresh ground black pepper to taste
- Melt butter in a large saucepan over medium heat then add onions and leeks and garlic. Cook, stirring, until onions are limp and just slightly brown.
- 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.
- Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
*Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.
**You don’t need to peel the potatoes as the peels add to the rustic texture of the soup (I peeled though). But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.