Shelly's Recipe

POTATO LEEK SOUP

Category: Soups

2 tbsp butter
1 small onion, diced
2 cups leeks sliced and washed
2 cups peeled diced red potatoes
1 tsp chopped garlic
1 quart chicken stock
1/2 to 1 cup heavy cream
Salt and pepper to taste

Melt the butter in a 3 quart saucepan on low heat. Add diced onions and cook 5-6 minutes until onions become translucent. Add the slice leeks and continue to cook for 3-4 more minutes. Add the garlic and cook only about 30 seconds to cook out the rawness of the garlic. Add the potatoes and the chicken stock, let simmer for about 30 minutes or until the potatoes are tender.

Once the potatoes are tender, place all of the ingredients in a blender and pulse until velvety smooth. Return to the same pot, add the heavy cream and reheat to desired temperature. Season with salt and pepper.

Serves 6 as a starter course, 3-4 as a dinner.