Ingredients

3 tablespoons unsalted butter

4 Yukon gold potatoes, peeled, cut into chunks

4 leeks, tough green stems removed, halved lengthwise, washed, and chopped

1 teaspoon salt

1/2 teaspoon white pepper

5 cups chicken broth or stock

Preparation

• Heat the butter in a medium pot, Stir in potatoes, leeks and half of the salt and pepper, cook over medium heat, stirring occasionally, until leeks are soft and translucent.

• Stir in broth; simmer uncovered until potatoes are very tender.

• Remove from heat. Puree with remaining salt and pepper in a blender in batches until smooth. Use caution when blending hot liquids, allowing steam to escape. Taste and adjust with addtional salt and pepper if necessary.

• Return pureed soup to pot. If the soup is too thick, add additional chicken broth to reach desired consistency.