Potato-Leek Soup

Source: Dianne Annis (1993)
Prep time: 20 minutesCooking time: 45 minutesTotal time: 1 1⁄12 hours


leeks (medium-sized, white parts only, rinsed clean)
6 T
butter or margarine (divided)
potatoes (large-sized, peeled, quartered and thinly sliced)
2 c
chicken broth
Salt to taste
pepper to taste
2 c


Mince the leeks. Melt 3 tablespoons butter in a soup pot and add the leeks. Cook gently on medium heat for 15 minutes, stirring occasionally. Add potatoes and chicken broth. Add salt and pepper to taste. Cook, covered, until potatoes are tender, about 30 minutes. Add milk and remaining butter and stir until very hot. Serves 6 to 8.