How to make it

  • Melt the butter in a large heavy pot over low heat.
  • Add the onions and leeks and stir to cover them with butter.
  • Cover the pot and cook slowly to allow the vegetables to "sweat" - about 20 minutes.
  • Add the potatoes, stir them into the butter, cover the pot, and cook over low heat another 15 minutes.
  • Stir in the stock, salt, and pepper. Increase the heat to medium-high and bring the soup to a bubble.
  • Reduce the heat and simmer until the potatoes are tender, 20 to 30 minutes.
  • In a food processor or blender, puree the soup in batches and return it to the pot. Heat thoroughly.
  • Serve garnished with Cheddar cheese, bacon and chives.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Sounds hearty, comforting and delicious! Thanks for the great post!
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    " It was excellent "
    donman ate it and said...
    Very Very Good! Thanks :)
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    " It was excellent "
    chefelaine ate it and said...
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