Leek and Potato Soup

Ingredients

• 2tablespoons (30 ml) butter
• 1 tablespoon (15 ml) olive oil
• 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups (1.08 L))
• 2 large russet potatoes (about 18 ounces (510 g) total), peeled, diced
• 5 cups (1.2 L) chicken stock or canned low-salt broth
• 2 tablespoons (30 ml) chopped fresh chives

Method

1. Melt the butter with the olive oil in a heavy large saucepan over medium heat. Add the leeks and stir to coat with the butter.
2. Cover the saucepan and cook until the leeks are tender, stirring often, about 10 minutes.
3. Add the potatoes. Cover and cook until the potatoes begin to soften but do not brown, stirring often, about 10 minutes.
4. Add the stock and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are very tender, about 30 minutes.
5. Puree the soup in batches in a processor until smooth, then return it to the saucepan. Thin with additional stock if the soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
6. Bring the soup to a simmer. Ladle into bowls, garnish with the chives, and serve.