2 to 3 leeks, white and light green yellow parts only
3 medium potatoes
2 tablespoons unsalted butter (or Earth's Best butter substitute)
1 teaspoon extra virgin olive oil
3 cups water
1 to 2 14-ounce cans of chicken (or vegetable) broth, depending on your preference of soup thickness
1 cup heavy cream (substitute half-and-half or skim milk if preferred)
Kosher or sea salt to taste
2 -3 dashes black pepper
White pepper, to taste
Instructions
Chop leeks lengthwise in half and then slice. Use only white and light green parts. Discard dark green leaves. Reserve a few slices of the leeks for garnish.
In a large stock pot or dutch oven melt butter with olive oil. Add leeks and season with salt. Cook until tender.
Peel and dice potatoes and add to pot with water. Boil 10 - 15 minutes until potatoes are tender and cooked through.(Note: I simmer the potatoes in water, and wait to add the chicken stock.)
Using an immersion blender, puree leeks and potatoes until smooth. Don't over mix.
Add heavy cream. Next add 1 to 2 14-ounce cans of chicken stock to achieve your preference of soup thickness.
Add salt and white pepper to taste.
Optional: fry reserved leek slices in canola oil for garnish.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/03/06/potato-leek-soup/