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Potato Leek Soup

1 large or 2 small leeks, chopped

2 tbsp. butter

4 med. potatoes, chopped

1 quart chicken or vegetable broth

salt and pepper

Optional toppings:

Yogurt, sour cream, chives


Saute leeks in butter until soft. Add potatoes. Add stock to cover potatoes. Boil until potatoes are soft. Blend soup. Add more stock or milk to desired consistency. Add salt and pepper to taste. Serve hot, with optional toppings if desired.

Serves 4-6