• 4 cups chicken stock or bone broth
• 2 Tbsp unsalted butter
• 1 medium sweet onion, chopped
• 1 garlic cloves, minced
• 3 large leeks chopped
• 1 medium onion, roughly chopped
• 2 lb russet potatoes, pealed and chopped
• 1 tsp Un-Bay-Leaf-Able
• 1/4 cub Sour cream
• 1 tsp. salt, or more to taste
• 1 tsp. Jeddy's Seasoning
• chopped chives for serving
LOVE - The most important ingredient
DIRECTIONS:
Cut off the roots of the leeks. Cut off the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt.
Heat butter in a large pot over medium heat and add in chopped leeks, onion and potato, stirring often. Add broth and garlic and cook, stirring occasionally until potato is tender, 20-30 min. Transfer to blender or use stick blender to puree until smooth, at least 2 minutes. Add Jeddy’s Seasoning. Can be served hot or chilled for 2 hours. Sprinkle with a bit of chives and serve!