full1 stick of butter
1/4 cup virgin olive oil
2 medium sweet onions, diced
12 cups baking potatoes, peeled and diced (roughly 10-12 medium potatoes)
2 large leeks, diced
14 cups (112 oz) chicken broth or bouillon
1 cup heavy cream
Melt butter in a large pot, then add olive oil and saute the onions until translucent. Add the potatoes, leeks and broth and bring to a boil. Reduce heat and simmer for about 30 minutes, or until the leeks and potatoes are soft. Add the cream and stir until well mixed.
If you prefer a chunky soup, you can serve it as is, or for a creamy soup, let the soup cool then use a blender, food processor or stick blender to puree it (don't attempt this while the soup is hot, you'll burn yourself), then reheat the soup.
