Creamy Leek and Potato Soup

from ButterYum
makes 6 servings


  • 2 tablespoon unsalted butter
  • 1 pound leeks, cleaned, trimmed, and chopped (about 3 cups chopped)
  • 1 pound red or yukon gold potatoes, peeled and cut into 1-inch dice
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup sour cream (optional)
  • chopped chives for garnish


  1. In a heavy bottomed pan over medium high heat, caramelize the leeks in butter.
  2. Add potatoes, chicken stock, salt, and pepper.
  3. Bring to a boil and reduce heat to simmer; simmer until potatoes are tender.
  4. Remove from heat and puree soup until smooth, being careful not to overwork the potatoes (which can make them "gummy or gluey".  
  5. Stir in sour cream if desired.   
  6. Garnish with chives.