Spring time has arrived, but that doesn't mean you can make yourself a warm bowl of soup!
1/2 cup unsalted butter
1 onion, sliced very thin
3 leeks, sliced
4 baking potatoes, peeled and cut into thick slices
6 cups chicken broth
salt and pepper to taste
In a large stockpot, melt butter and sauté onion and leek. Cover and simmer about 20 minutes until leek is very tender. Add the potato slices and cook another 15 minutes. Add broth, and salt and pepper and bring to a boil. Reduce heat and simmer 30 minutes more, until potato is very soft.
When soup is slightly cooled, blend with a wand blender until smooth. If you don't have a hand blender, transfer soup in batches to a blender. Return soup to stockpot and cook until thoroughly heated.
A variation of toppings work great with this soup, try any one of these:
croutons
shredded cheddar cheese
crumbled bacon
fresh chives
finely chopped parsley
