Creamy Potato-Leek Soup

  • 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  • 2 tablespoons butter
  • 1 tablespoon bacon fat
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minded
  • 1 pound potatoes, peeled and diced small
  • 1 quart chicken broth
  • 1 cup heavy cream
  • 1/2 cup half and half
  • 1/2 teaspoon white pepper
  • Salt, to taste
  • Grated sharp cheese, optional
  • Crumbled bacon, optional

Slice the leeks into small disks.

In a 6-quart saucepan over medium heat, melt the butter and bacon fat. Add the leeks, onion, and garlic and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 20 minutes, stirring occasionally.

Add the potatoes and the chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, half and half, and white pepper. Taste and adjust seasoning if desired. Serve sprinkled with grated sharp cheese and crumbled bacon, if desired.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 30 minutes
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