Chunky Potato a nd Leek Soup Makes 2 - 3 servings These are the classic vichyssoise ingredients, but I like to leave the soup chunky, rather than pureeing it. 3 tablespoons butter 3 cups sliced leeks, white and pale green part s only (see Note) 3 cups partially peeled and diced all - purpose potatoes 3 cups chicken broth 1 ½ cups half - and - half Salt and freshly ground black pepper ½ cup coarsely chopped soft herbs, such as chives, thyme, basil, tarragon Melt butter in a large pot. Add leeks and cook over medium heat until beginning to soften, about 5 minutes. Add potatoes and broth, bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Whisk in half - and - half, season with salt and pepper to taste, and stir in herbs. If you like a somewhat thicker soup, mash some of the potatoes against the side of the pot. Note: Rinse leeks well under cold running before slicing. About ¼ cup diced sausage such as kielbasa, linguica, or chourico makes a great addition, as does cup or two of slivered greens.