Serves 8 to 10
2 large leeks 6 medium Yukon Gold potatoes, peeled and diced
2 quarts low-sodium chicken broth
1 cup heavy cream
Fine sea salt
Freshly ground black pepper
Leeks are notoriously dirty, so first cut off the top dark green leaves down to where a lighter green color begins. Discard the dark leaves. Cut down the center of each leek; rinse them well in cold water because dirt likes to hide in all those tight folds. Then coarsely chop them.
Heat the oil in a soup pot and stir in the leeks; cook them slowly over medium heat, stirring occasionally, until they are very soft. Stir in the potatoes, cover the pot, and continue cooking until the potatoes are soft.
Add 1 cup of the broth and, off the heat, puree the mixture with an immersion blender, or transfer the mixture to a blender and process until smooth. Return the soup to the soup pot and pour in enough additional broth to make a soup consistency. Stir in the cream and add salt and pepper to taste. Reheat the soup slowly; do not boil.
This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.
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