Joanne’s Leek and Potato Soup

2-3 large leeks
4 potatoes
2 TBSP butter
1 pint chicken or beef broth (optional)
Salt and pepper to taste
2 cups milk or 1/2 cup cream (both optional)

Melt butter in soup pot.  Slice leeks lengthwise and clean them well.  Slice into one inch pieces all the way up into the green section and throw into melted butter in pot.  Let soften.  Cut potatoes into cubes and add to pot when leeks are soft.  Add broth if using it.  Just cover vegetables with water.  Bring to a boil, then reduce heat and simmer 15 minutes.  Add milk, salt and pepper and serve. Yum!

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