In a large soup pan, heat the butter (or oil) on medium. Add chopped leeks. Cook, stirring occasionally, until they soften (about 5-7 minutes).
Add potatoes, chicken broth and water. Season with salt and pepper, to taste. Bring this mixture to a boil. Once boiling, reduce heat to a low simmer. Continue cooking until the potatoes are easily pierced with a fork ("fork-tender").
Blend the mixture until smooth, using an immersion blender. You may also blend the soup in a kitchen blender or food processor (but may have to do this in batches). Taste again, and add additional salt and pepper to taste, if desired.
Pour in whipping cream. Mix until well combined. If necessary, reheat soup until hot, but NOT boiling! Ladle hot soup into serving bowls. Garnish with chopped chives OR parsley; drizzle with additional whipping cream, if desired. Enjoy!
Nutrition Facts
Creamy Potato Leek Soup
Amount Per Serving (1 (1/6th of total))
Calories 267Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 50mg17%
Sodium 649mg28%
Potassium 878mg25%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 1545IU31%
Vitamin C 35.5mg43%
Calcium 112mg11%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.