Prep Time: 15 min.
Cook Time: Approx. 45 min.
Ready In: Approx. 1 hr.
You Will Need:
3 Lrg. Leeks, chopped (whites only)
1 stick Unsalted Butter
1 bunch Green Onions, peeled and sliced
1 Lrg. Brown Onions, peeled and chopped
1 bunch Celery, sliced
1 Root of Fennel, sliced & chopped
1 Tbsp. Cornstarch
8-10 Yukon Gold Potatoes, peeled and cut into 1″ cubes
1 bunch Rainbow Chard, torn into 1″ pieces
6 oz. Chicken Stock
2 c. Whole Milk
1 c. Water
2 Tbsp. Ground Black Pepper
2 generous pinches Kosher Salt
- Melt butter in a deep stock pot. Add leeks, green onion, brown onion, celery, and fennel. Cook until transparent. Slowly stir in cornstarch.
- Add potatoes, rainbow chard, salt & pepper as well as chicken stock, milk, and water until liquid covers the contents of the pot. Add extra water if needed.
- Bring to a boil, then cover and cook on low 35 minutes. Serve hot.