Real Potato-Leek Soup
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This soup can be made even better with the addition of crumbled bacon.
INGREDIENTS
18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
Salt and pepper to tastePlace potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender.
Meanwhile, sauté leeks in butter until translucent.
When potatoes are done, skin them while they are still hot and cut into bite-size pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper.