Ingredients

1 tablespoon unsalted butter 4 Vidalia onions, peeled and sliced 1 leek, white part only, cut into 1/2-inch pieces 4 cups reduced-sodium chicken or vegetable broth 1 Yukon Gold potato, peeled and cut into 1/2-inch pieces 1 cup heavy cream Salt and freshly ground white pepper For the garnish: 1/2 cup heavy cream, whipped 1 tablespoon minced chives

Description

In A Large Heavy-bottomed Stockpot Over Medium Heat, Melt Butter. When Butter Begins To Foam, Add Onions And Cook For 15 To 20 Minutes, Stirring Occasionally; Do Not Allow Onions To Color. Add Leeks And Cook For 3 Minutes. Add Broth And Potatoes And Simme

View Full Recipe