Yields: 11 cups
1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives $
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.
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. Serve with desired toppings.