2 cups leeks, roughly chopped (I used one very large leek)
1 medium cooking onion
3 tablespoons butter
7 cups chicken broth
7 U.S. #1 red potatoes, cut into 1/2-inch cubes (about a pound)
3/4 cup light sour cream
Salt and pepper to taste
Cheddar cheese and bacon for topping (optional)
Instructions
In a large pot, melt butter over medium heat. Saute leeks and onions until very soft; at least 10 minutes. Take care not to let them burn, lower heat if necessary.
Add the broth and potatoes and bring to boil.
Reduce heat and simmer until potatoes are tender, about 10 minutes.
Add sour cream and puree the soup with an immersion blender until smooth. (If you don't have an immersion blender you can do this in small batches in a regular blender but be careful - it's hot!)
Enjoy the soup now or, if you have time, allow it to lightly simmer for another hour to intensify the flavors.
Notes
The end result may have tiny pieces of potato skin visible. It doesn't affect the soup but if you prefer to avoid this, peel the potatoes first.
For a chunkier soup, only puree half of the batch and leave half of the potatoes bite-size.
Recipe by Tastefully Julie at http://tastefullyjulie.com/red-potato-and-leek-soup/