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Potato Leek Soup

1 large or 2 small leeks, chopped

2 tbsp. butter

4 med. potatoes, very thinly sliced

1 quart chicken or vegetable broth

1/2 - 1 cup whole milk or cream

salt and pepper

Optional toppings:

Yogurt, sour cream, chives, croutons

Saute leeks in butter until soft, over medium low heat. Add potatoes. Add stock to cover potatoes. Boil until potatoes are soft. Blend soup. Add milk/cream to desired consistency. Add salt and pepper to taste. Serve hot, with optional toppings if desired.

 

Serves 4-6