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Ingredients
6 potatoes
2 tablespoons butter
2 leeks, diced
4 green onions, diced
2 1/2 tablespoons flour
(2 tablespoons plus 1 1/2 teaspoons)
3 tablespoons butter,
melted
4 10 1/2-oz. cans
chicken broth (or 5 1/4 cups fresh chicken broth or
bouillon and water)
3/4 cup potato water
(saved from boiling potatoes)
8 oz. sour cream (1 cup)
1 1/4 cups half and half
3/4 teaspoon salt (or to
taste)
1/4 teaspoon white
pepper (or to taste)
Directions
Peel potatoes then cut
into thirds. Fill a large saucepan with enough water
to cover potatoes and bring to a boil. Place
potatoes in boiling water and bring to boiling
again. Once boiling, reduce heat to a gentle boil
and cook uncovered for 25-30 minutes or just until
potatoes are able to be pierced with a fork. Drain,
saving 3/4 cup of the potato water. Set potatoes
aside.
Melt 2 tablespoons butter
in a large soup pot. Add leeks and onions and cook
on low heat just until tender (do not brown) - about 3-4
minutes. In a small bowl, whisk flour with the 3 tablespoons melted
butter, forming a roux (a smooth
paste). Add chicken broth to leeks and
onions in soup pot, then stir in flour and butter
mixture and whisk until thoroughly blended.
Place cooked potatoes in
a bowl and mash manually with a potato masher or
fork (do not use an electric mixer). Add potatoes to
soup pot, then add potato water and stir to combine.
Bring to a boil, then immediately reduce to low and
simmer for 10
minutes. Stir in sour cream, half and half and
salt and pepper until thoroughly combined. Heat for
2-3 more minutes or just until hot, being careful not to boil.
Serve. |
