2 large leeks (about 1 1/2 lbs before trimmed), cleaned and chopped (white and light green parts only)
1 cup diced yellow onion
3 medium russet potatoes (1 to 1 1/2 lbs), peeled and chopped
4 cups chicken broth
1 cup heavy cream
salt & pepper
thinly sliced green onions for garnish
DIRECTIONS
Melt the butter in a dutch oven or large pan over medium heat.
Add the leeks and onions to the pan and cook, stirring occasionally, about 2 minutes.
Add the potatoes and chicken broth tho the pan and bring to a boil over medium-high heat.
Lower the heat to medium and simmer until potatoes and leeks are soft, about 15 minutes.
Working in 3 batches, puree the soup in a blender or food processor.
Pour the pureed soup into a large bowl and season with salt and pepper if needed. Allow the soup to cool to room temperature then cover the bowl and refrigerate for at least 4 hours.
Remove the soup from the fridge. Stir in the heavy cream and add more salt and pepper if needed.
Ladle the soup into small bowls and garnish with the sliced green onion.
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