It is not really hard to make and can be easily made during the week night too!
Saute about 3 leeks (rinsed and trimmed in 1 inch slices) in 2 tablespoons of butter until tender.
Add 1 large (48 ounce) chicken broth and 5-6 medium Russet potatoes (Diced). Add to the stock pot and boil until fork tender. You can use up to 48 ounce of broth depending on consistency. I usually use 40-42 ounces)
After potatoes are fork tender, use a blender or immersion blender to blend.
Add light cream just before serving into soup bowls. Ladle soup and serve with grated cheese and chopped chives for garnish.
I always serve crusty bread with the soup, too!
Now onto my second bowl!
Oh and it never hurts to include a glass of your favorite vino to go along with it, too!
Thanks for your visit!