Ingredients :
- 1/2 cup butter
- 1 medium onion sliced thin
- 3 leeks sliced
- 3 large baking potatoes, peeled and cut into quarter inch slices
- 3 can (14.5 oz) chicken stock
- 1 tsp salt
- 1/4 tsp pepper
- 1 toppings: Cheddar cheese, crumbled bacon, sliced chives
Method :
- Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes.
- Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly
- Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings
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