6medium Russet or Yukon gold potatoespeeled and cut into 1-inch pieces
6cupsvegetable brothor chicken stock
6ouncesheavy cream*(1/2 cup + 2 Tablespoons) + more for serving
.25teaspoonground black pepper
2tablespoonsminced, fresh parsleyto garnish
6slicescooked, chopped baconoptional
Trim the end of the leeks and cut where the green starts and the white ends. Slice and clean leeks, then set aside.
Heat 2 tablespoons of olive oil or butter in a large Dutch oven over medium heat. Add the leeks and onions. Cover and cook for 5 - 7 minutes, stirring a few times as needed, until they are soft, but not browned.
Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to medium low. Cover and cook for 35 - 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.
Use an immersion blender to puree the soup until smooth, or blend small batches in a blender.
Stir in the heavy cream, then the whole milk*. Season with salt and pepper to taste.
Ladle soup into bowls drizzle with additional cream and sprinkle with minced parsley. This soup is delicious served hot or cold.
For a vegan version of this soup: *substitute canned coconut milk for the cream and unsweetened Cashewmilk for the whole milk.
This recipe is Whole30 & Paleo compliant when made with the coconut and cashew milks.
To make the soup green for St. Patrick's Day, add 0.5 cup of frozen green peas during the last 2 minutes of cooking.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a saucepan on the stove before serving.
For added crunch and flavor, sprinkle chopped, cooked bacon pieces over the soup before serving.
For additional richness substitute chicken stock for the vegetable stock/broth.