2 tbsp   butter

2 lg         leeks (white and pale green parts only) -- if there are only small    leeks, use 4 or 5 small

2 lg         russet potatoes

1 qt.       low sodium chicken broth

½ cup    heavy cream

chives   chopped for garnish

In dutch oven over medium high heat, melt the butter and sauté the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. Using an immersion blender, submerge in the soup and puree until smooth. If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining.  (You may have to do this in 2 batches.)   Add the cream and blend to combine, then check for seasoning and add salt and pepper to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.


Submitted by Buddy

Read 3268 times
Rate this item
(0 votes)
Login to post comments

Stay informed

Subscribe to our Newsletter!
New exciting format with more content.

Once a week we send out a newsletter filled with news and interesting information about Gilad, fitness, nutrition, health, upcoming events and special offers only available to subscribers. Don't miss out! Sign up now. We will NOT share this information with anyone. You can unsubscribe anytime.

See you there - Gilad


Sign Up Now



Before You Leave!

Did you find what you were looking for?


Please Call Us

(877) 554-4523


9:00am - 7:00pm
Pacific Standard Time