4largeleeks washed of all the grit and white/pale green parts chopped
6cups Russet potatoes peeled and sliced
7cupschicken or veggie broth
1cupheavy cream
Instructions
Stove Top Method
In a large soup pot on medium heat, melt the butter then add the leeks.
Fry until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.
Add the potatoes and chicken stock.
Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart.
Using a hand immersion blender, process the soup until smooth.
Stir in the cream until mixed through completely.
Serve and enjoy!
Slow Cooker Method
In a frying pan over medium heat, fry the leeks in the butter until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.
Place the leeks into a slow cooker then add the potatoes and chicken stock.
Cook on low for 8-10 hours until the potatoes are falling apart and the leeks are soft,