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Leek: Favorite Leek & Potato Soup

Source of Recipe

chez_eric.tripod.com/cooking/id2.html


List of Ingredients

1/4 cup (1/2 stick) butter
4 cups vegetable or chicken stock (or water)
1 cup (about) milk
4 cups thinly sliced leeks (about 5 large; white and pale green parts only)
2 large potatoes (about 1 pound), peeled, cut into 3/4" pieces
1 Tblsp. powdered chicken stalk
salt to taste


Recipe

1. Melt butter in heavy, large pot over medium-low heat.
2. Add leeks. Cook until leeks are translucent, stirring occasionally for about 10 minutes.
4. Stir in stock(or water) and potatoes.
5. Increase heat to boil liquid.(stir occasionaly)
6. Cover and simmer until potatoes are tender, about 35 minutes.
7. Working in batches, puree soup in blender.(cover blender lid with a dish towel to avoid burns...**it's hot**)
8. Return soup to pot.
9. Thin with milk to desired consistency.
10. Season with salt and a little pepper.(I like a little dill in it)

TIPS: If your not rushed, try mixing a little bit of your finished soup with your favorite spices. Preferably one at a time. (ex. dill, nutmeg, fresh thyme or just a bit of fresh lemon juice) Sometimes you can come up with a new variation that can be even better!

Serving Size: 6-8 servings