- 1 bunch of leeks sliced thin
- 1/2 teaspoon of salt/same of pepper
- 3 medium potatoes (any kind), cut into bite-sized cubes
- 3 tablespoons of butter
- 1 – 32 oz box or can of chicken broth (you may use bouillon cubes or even just water)
- 1 cup of milk or half and half if desired
- Cut and very carefully wash leeks by spraying in a strainer to remove sand
- In a soup pot over medium heat, melt butter and add leeks, salt, and pepper and saute till leeks are tender (about 5 minutes)
- Add potatoes, and chicken broth (If using just water you will need to salt it so that it has some flavor)
- Bring to a boil and then lower to a simmer. Cook until potatoes are tender.
- If you are adding milk or half and half, add some of the hot soup to the milk/half and half (so the milk doesn’t curdle) and then add milk/soup mixture into the pot.
- If you like chunky soup and are happy with the consistency – you are done. If you like a chunky consistency but want a thicker soup, mix a few tablespoons of cornstarch with 1/4 cup of water and add mixture to hot soup. This should thicken the soup. You may add more if you want a thicker broth.
- If you want a smooth soup, let soup cool a bit and use either an immersion blender, blender or food processor to blend your soup to the texture you desire.