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Leek and Potato Soup

soups

4 large leeks
2 tablespoon butter
2 potatoes; peeled and cubed
1 onion; chopped
4 cups chicken stock
1 cup milk
salt and pepper
2 tablespoons light cream
1/4 cup snipped fresh chives

Trim outer leaves and dark green tops from leeks; slit leeks, leaving root end intact. Wash in cold water. Shake and chop to make about 4 cups. In large heavy saucepan, melt butter over low heat; cook leeks, potatoes and onion, covered, stirring occasionally, for 15 minutes or until softened. Add stock; cover and simmer gently for about 20 minutes or until vegetables are tender. Puree in blender or food processor. Return to pan; add milk and heat through. Season with salt and pepper to taste. Serve hot or chilled with swirl of cream; sprinkle with chives.

Contributor: Canadian Living - August, 1991

Yield: 8 servings

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