I made some of this soup for a friend’s dinner party this weekend, and she called me during her party saying her guests thought the soup was awesome and were begging for the recipe. So, here it is. Let me know what you think.
Rinse 4 leeks well. Slice them up. If you don't care that your soup has a pale greenish tinge use some of the green part of the Leek; otherwise, stick with the bulb.
Sauté the leeks with butter in a large pot with 2 chopped onions. Add 3-4 diced potatoes the pot. When softened, add 6 cups of chicken stock (Campbell's Low Salt Chicken Stock is fine if you don’t have any made). Simmer for 40 minutes.
When the potatoes are tender remove the soup from heat and allow to cool. When cool, put in the blender in batches and process until smooth. Of course, if blended soup isn't to your liking, don't blender it.
Add 2 tablespoons of Creme Fraiche for tang or heavy cream for mellowness, both are good choices. More dairy can be added to taste.
To reheat, gently simmer on low until the desired temperature is reached. Add salt & pepper to taste. Sample it and if it needs more cream add it now.
Yum Yum Yum!