Ingredients

3 Tbs butter, unsalted

4 cups leeks 4 cups baking potatoes, peeled and cut into 1 inch cubes (about 3 large potatoes)

7 cups low-sodium vegetable or chicken stock 2 tsp fresh rosemary, chopped 2 tsp fresh sage, chopped

¼ cup fresh flat leafed parsley, chopped 1 ½ cup half & half

Kosher salt and fresh ground pepper to taste

Preparation

  1. Slice the white and light green portion of the leeks into thin rounds. Submerge in a bowl of water to remove any sand.
  2. Heat the butter in a large, heavy bottomed soup pot over medium-low heat. Add the rinsed leeks and cook until the leeks are translucent and soft, about 10-15 minutes. Do not brown.
  3. Add the potato and stock. Bring to a boil, and reduce to medium-high. Cook until potatoes are soft.
  4. Add the fresh herbs and half & half and simmer for 5 minutes.
  5. Puree the soup in a blender (with the hole open in the top) or with an immersion blender.
  6. Season with salt to taste. Serve hot or cold.