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Cream Of Leek Soup

Photo: Charles Walton
Prep time 20 mins
Cook time 40 mins
Yield Makes 5 quarts


  • 4 leeks
  • 1/4 cup butter or margarine
  • 1 large onion, cut in half and sliced
  • 3 pounds potatoes, peeled and cut into thin slices
  • 5 cups chicken broth
  • 2 teaspoons salt
  • 2 cups milk
  • 2 cups half-and-half
  • Garnishes: fresh chives, cracked black pepper

How to Make It

  1. Remove and discard green tops from leeks. Cut white portion of leeks into thin slices.

  2. Melt butter in a Dutch oven over medium-high heat; add leeks and onion, and saute 5 minutes or until tender. Stir in potato, broth, and salt; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes. Cool slightly.

  3. Process, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in milk and half-and-half. Cook over medium heat, stirring often, until thoroughly heated. (Do not boil.) Garnish, if desired.