Ingredients

• 2 pounds I(1 kg) potatoes, peeled and cut into large chunks
• 1 medium brown onion, peeled and finely minced
• 1 large leek, white part only, trimmed, cleaned and minced
• 2 medium carrots, peeled and cut into 1/2 inch cubes
• 2 TBS butter
• 6 1/2 cups (1.5 liters) chicken or vegetable stock
• salt and white pepper to taste

Directions

• Add the butter to a largish saucepan and melt over medium heat. Once it begins to foam add the onions and leeks. Cook, stirring, without browning, for about 5 minutes until they begin to soften.
• Add the carrots and potatoes to the pan and cover with the stock. Add a dash of salt and white pepper.
• Bring to the boil. Reduce to a simmer and skim off any scum that rises to the top. Discard.
• Simmer, uncovered for about an hour, at which time every thing should be meltingly tender.
• Using a potato masher or wooden spoon, break up some of the potatoes, leaving some in larger chunks for texture. Taste and adjust seasoning as required. Serve hot.

Notes

• 11-19-25
• I added
• Garlic
• Heavy Cream

Photos