Here’s the recipe:

  • 5 lbs Yukon Gold potatoes
  • 2-3 leeks
  • 12 cups chicken broth (or enough to cover the vegetables)
  • milk or cream (about 1 cup)
  • salt and pepper to taste
  1. Split leeks down the middle and wash thoroughly. Thinly slice all the leeks and place into a dutch oven with about 2 T. canola or vegetable oil.
  2. Saute leeks over medium heat until they are soft but do not brown. About 10 minutes.
  3. While leeks are sauteing wash potatoes and cube into bite size pieces.
  4. Add cubed potatoes (skins and all) to the pot. Add chicken broth enough to cover the vegetables.
  5. Add ground black pepper to taste.
  6. Cover and cook on medium low heat for about 1 1/2 hours or until potatoes are cooked through.
  7. Remove one third of the potato leek mixture and place in a separate bowl to be added back into the soup later.
  8. Add milk or cream to the remaining soup. Blend with a stick blender or by putting batches into a stand blender until a creamy consistency.
  9. Return potato leek mixture to the soup.
  10. Taste for salt and pepper.
  11. Serve and enjoy!