Irish Potato Soup

• 1/2 cup unsalted butter (1 stick)
• 1 medium onion, thinly sliced
• 3 leeks, thinly sliced (use only the bottom part and rinse thoroughly to remove any grit)
• 3 large baking potatoes, peeled and cut into 1/4-inch slices
• 3 (14 1/2 ounce) cans chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Toppings
• shredded cheddar cheese
• crumbled cooked bacon
• chopped fresh chives

1. Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
2. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
3. Serve with some or all of desired toppings.

unsalted butter, onion, leeks, baking potatoes, chicken broth, salt, ground black pepper, toppings, cheddar cheese, bacon, fresh chives

Taken from www.food.com/recipe/irish-potato-soup-158022 (may not work)