2 tablespoons butter
1 medium onion, chopped
2 leeks, (white and light green part only) finely chopped and cleaned well
3 large baking potatoes, peeled and cubed
32 oz. low sodium chicken broth
1/4 tsp. cracked black pepper
sour cream for topping
In a large deep skillet, melt butter on medium heat and add onions to soften.
Add leeks and allow to cook until the leeks are soft, about 10 minutes.
Add potatoes and sprinkle with black pepper.
Add the broth and allow it to come to a boil.
Turn the heat to low, cover and cook until the potatoes are soft, about 15 minutes.
Using an immersion blender, break down the potatoes until smooth.
Serve topped with a healthy dobble of sour cream. and serve with Soda Bread.