Potato & Leek Soup (For Braised Pork)

• 3 tablespoons unsalted butter
• 4 Yukon gold potatoes, peeled, cut into chunks
• 4 leeks, tough green stems removed, halved lengthwise, washed, and chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 5 cups chicken broth or stock

1. Heat the butter in a medium pot, Stir in potatoes, leeks and half of the salt and pepper, cook over medium heat, stirring occasionally, until leeks are soft and translucent.
2. Stir in broth; simmer uncovered until potatoes are very tender.
3. Remove from heat. Puree with remaining salt and pepper in a blender in batches until smooth. Use caution when blending hot liquids, allowing steam to escape. Taste and adjust with addtional salt and pepper if necessary.
4. Return pureed soup to pot. If the soup is too thick, add additional chicken broth to reach desired consistency.

unsalted butter, gold potatoes, leeks, salt, white pepper, chicken broth

Taken from www.epicurious.com/recipes/member/views/potato-leek-soup-for-braised-pork-50021762 (may not work)