Potato & Leek Soup

  • 2 pounds boiling potatos, peeled and sliced
  • 1 pound leeks, washed and sliced
  • 1 onion, chopped
  • 1 celery stalk, sliced
  • 5 cups chicken stock or broth
  • 2 1/2 cups of milk
  • 4 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • salt & pepper
  • 1/2 cup of half & half milk
  • 1/4 cup chopped fresh chives

http://z.about.com/d/glutenfreecooking/1/0/7/1/-/-/glutenfreepotatosoup.jpgAdd the vegetables, cover, and cook for 5 7 minutes, stirring frequently. Add the stock or broth, 1/2 cup of milk, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.

Let the soup cool for 10 – 15 minutes.Transfer to a blender or food processor in batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving. Sprinkle with the chives.

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