3 from 1 reviews


  • 3 T butter
  • 4 leeks trimmed and sliced thin (white part only)
  • 2 medium onions, sliced thin
  • 10 oz baking potatoes, diced
  • 6 cups chicken stock
  • salt and pepper from the mill
  • 1 cup of creme fraiche or heavy cream


  1. Melt the butter in a large pot
  2. Add the leeks and onions and cook until tender, but not colored
  3. Add stock and potatoes to pot, bring to a boil then reduce the heat and simmer until the potatoes are tender, 20 or 30 minutes
  4. Puree in a food processor or blender until smooth, return to pot and add the cream
  5. Season with salt and pepper to taste