Potato Leek Soup
Ingredients
- 3 Tbsp butter
- 1 bunch leeks
- 2 medium potatoes
- 3 c chicken broth
- 12 c milk or cream
- salt and pepper to taste
- minced fresh parsley
Directions
- Melt butter in soup pot
- Cut off tough green tops of leeks and wash thoroughly to remove sand
- Slice leeks thinly Simmer slowly in butter until transparent Dice potatoes and add to leek with broth Simmer 12 hour
- Puree in blender Return to heat Season and stir in milk
- Heat through
- Do not boil
- Serve sprinkled with fresh parsley