Fall soups using readily available vegetables from your own garden - nothing better! This Leek and Potato Soup is simple to make, has few ingredients but is big on taste. I also added a bit of chopped celery. I prefer to saute the celery, leeks and onions a bit before adding them to the stock with the potatoes.
Leek and Potato Soup
6 cups chicken stock
6 leeks, chopped, white part only
1/2 cup chopped onion
4 medium potatoes, peeled and diced
pepper (white is best)
1 cup light cream
chives or parsley for garnish
1. Combine first 6 ingredient in large saucepan. Bring to boil. Cover and simmer for 30 minutes.
2. Run through blender or use immersion blender. Return to saucepan.
3. Stir in cream. Heat through. Garnish with chopped chives or parsley. Makes about 8 cups.