Potato Leek Soup

This version is based on the recipe from AllRecipes.com.  Cook's Illustrated has a different version, along with a video (subscription required).

NOTES:

1. Serves 8
2. Original recipe calls for Yukon Gold potatoes
3. Half and half is a fine substitute; so is vegetable broth if making a vegetarian variety
4. To make into a clam chowder, the submitter of the original recipe says to add a can of drained baby clams.
5. Plan to serve with bread
6. Alternatives include clam chowder (see above); adding 3 cloves of minced garlic to leeks toward the end of their cooking; adding 3/4-1 tsp of cayenne and 1 tsp of onion powder and/or ground mustard; adding fresh sprigs of thyme; adding sliced carrots (maybe with the leeks so they get cooked through)


INGREDIENTS:

1/2 to 1 cup butter (1 to 2 sticks)
2 leeks (we don't use the leafy green parts for this recipe)
4 cups (1 qt) chicken broth
1 Tbl cornstarch
4 cups potatoes
2 cups heavy cream or half-and-half
cayenne, onion powder, ground mustard (optional; see Notes)
Salt and pepper


PREPARATION:

1. Slice leeks (lengthwise first, then into half-discs)

2. Peel (if necessary) and cut potatoes into 1/2" pieces; cover with water in a bowl and set aside.

3. In large pot, over medium heat, melt butter.

4. Add leeks and stir frequently, for 15 minutes. (See Notes about adding spices, garlic,  carrots, etc)

5. Pour broth and add cornstarch into pot.

6. Add the potatoes and bring to a boil.

7. Pour in the cream, reduce the heat, and simmer for 30 minutes or until potatoes are tender.

8. Optional:  Use immersion blender to get a smoother soup.

9. Season with salt and pepper to taste.