- Average
- Average budget
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Ingredients
- 2 1/2 c. butter
- 5 leeks, sliced
- salt and pepper to taste
- 10 c. chicken broth
- 2 Tbsp. and 1 1/2 tsp. cornstarch
- 10 c. Yukon Gold potatoes, peeled and diced
- 5 c. heavy cream
Preparation
Step 1
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 min.
Step 2
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.