Ingredients
6 cups of chicken or veggie stock
4-6 leeks, cleaned and finely chopped (greens removed)
1 medium onion, finely chopped
1 medium potato, peeled and finely chopped
small bunch of chives
0.5-1 cup of Half-and-Half
1 tbsp of butter and 1 tbsp of olive oil
Equipment
2 pots: 1 large one for making the soup, 1 pot that can hold 6 cups of stock
Blender (an immersion blender or a food processor works just fine)
Cutting board
Knife
Spatula or wooden spoon
Directions
Add stock to smaller pot and get to a rolling boil
On medium-high heat, add butter and olive oil to larger pot
Add leeks, potatoes and onion to large pot
Vigorously stir until leeks and onions start to soften (about 5 mins)
Add hot stock to large pot and cover to boil for 12 mins
If using Half-and-Half or cream, add to soup and boil for another 2 mins
Turn off soup and blend
Add chopped chives into soup and then serve
Additional tips
Before adding the chives, you can run the soup thru a colander/sieve to get it to be finer
Make some homemade garlic+parmesan croutons to the soup:
Pre-heat oven to 350F
Cut bread to desired shape
Add bread pieces to a bowl that has in it 1/3 cup of olive oil and 1 crushed garlic. Mix thoroughly to coat the bread
Throw bread pieces on a sheet pan and toast in oven for 7-8 mins. Take out, flip bread pieces and add grated Parmesan to the bread pieces. Bake again for another 7-8 mins.