Potato Leek Soup

30 Nov
  • 6 potatoes, medium, cut in cubes
  • 2 C chicken stock
  • 2 leeks, chopped
  • 2 T butter
  • 1 C milk
  • 1 pint whole milk or cream
  • salt
  • pepper
Clean leeks and chop in to small pieces. Melt butter over medium heat and add leeks. Saute until the leeks are soft (not browned). Add chicken stock and potatoes. Bring to a boil. Boil until potatoes are soft. Remove from heat. Blend potato mixture until smooth with a stick blender or in a blender, adding milk as needed. Return to pan and bring to a boil. Turn heat off and add or milk. Salt and pepper to taste. For a thicker soup, add less milk.  Serve with grated cheddar cheese and fresh bread for a delicious winter lunch.
-submitted by Ray Bradham

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