2 tablespoons butter

2 cups potatoes, peeled and cubed

1 1/2 cups leeks, trimmed and sliced

4 cups chicken stock

salt to taste

3/4 cup heavy cream

chopped chives for garnish


1. Melt the butter in a large, heavy-bottomed saucepan.

2. Sauté the leeks and potatoes for a few minutes, until softened.

3. Add the stock to the saucepan, bring to a boil, then reduce heat and simmer, partially covered, 25 minutes.

4. Transfer the mixture to a metal bowl and purée.

5. Return to saucepan, stir in the cream and season with salt.

Serve warm or chilled, sprinkled with chopped chives. 

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