3 medium leeks.
2 medium potatoes, peeled an cubed.
3 cups chicken stock.
1 1/2 cups milk.
salt & pepper.
2 tbsp minced fresh parsley or chives.
1. Trim all dark parts from leeks, cut lengthwise and spread apart, wash under cold running water. Slice thinly by hand or food processor.
2. In saucepan combine leeks, potatoes, garlic and chicken stock; simmer partially covered for 30 minutes or until vegetables are tender. Pour into blender or food processor or hand blender (leaving mixture in pan), and purée until smooth. return to pan and add salt and pepper to taste. Heat until hot.
3. Sprinkle with parsley/chives. Makes 6 servings.
Chunky leek & potato soup. add another potato, follow above recipe, except do not purée. Can also add carrots, green beans, sweet potatoes and broccoli. Reduce chicken stock 2 cups and increase milk 2 1/2 cups.