Alison DuBois's Recipes   |   HSN Cookbook   |   Print Friendly Version

I first had this soup sitting in a little Bistro in London with my Mom. It took me three tries to get it right at home, but I'm glad I kept at because it has become one of my favorites!

½ stick butter
1 large leek; green tops removed
8 medium white potatoes, peeled and quartered
4 cups chicken broth
1 cups water
1 tsp. Salt ½ tsp. Ground black pepper
½ cup heavy cream

1. Thinly slice the white only of the leek; you should end up with about 1-1 ¼ cups. Heat butter over medium heat in a 6 qt. pot. Gently sauté leeks until tender but not browned. Add chicken broth, water, potatoes, salt and pepper. Bring to boil, reduce heat and simmer covered over medium-low heat for 20 minutes. Uncover, increase heat until a gentle boil is achieved and continue cooking for another 20 minutes. Remove from heat and allow to cool for 10 minutes.



2. Using an Immersion Blender or Food Processor, process potatoes and leeks until completely smooth. Return processed mixture to your pot over medium-low heat; add cream and heat until mixture is warmed throughout. Do not boil!



3. Serve with Caesar Salad and Garlic Croutons, if desired.