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Leek and Potato Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soups 8 Servings

INGREDIENTS

1 lb Leeks white only
1/4 lb Butter 1/
8 c Chicken Stock or
3 c Milk

INSTRUCTIONS

IMPORTANT - Do not use baking potatoes. Use only thin skin white or Red
Bliss.
Mince leeks and onion finely. Saute leeks and onion in butter in a large
soup pot until soft. Slice potatoes very thin. Add sliced potatoes and
chicken stock to soup pot and cook over medium high heat until potatoes are
fully cooked and soft. Approx. 30 minutes. Let mixture cool
Puree potatoe and broth mixture in a food processor or blender in batches
until smooth. Return to soup pot add milk and cream and bring to a boil.
Serve and enjoy.
This recipe makes about 8 quarts of soup.  Don't worry though, this soup
freezes exceptionally well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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