Potato and leek soup

May 8, 2007, midnight | By Alexis Egan | 17 years ago

The perfect venue for summer vegetables

Spring may have finally hit the DC area, but it's never too late to enjoy some cold weather food, especially if it's cool out. Potato and leek soup is an easy recipe to follow and even easier to clean up. The soup's smooth and rich texture allows the dish to be served as an appetizer individually or as an entrée with bread and a simple salad. Served with bread or croutons, potato and leek soup is perfect for the rainy days of May.

Makes 2 servings

- Cutting board
- Paring knife
- Large soup pan
- Blender
- Ladle for serving

- 3 leeks
- 4 or 5 large potatoes
- One quarter cup of butter
- 1 cup of milk
- 4 cups of chicken broth
- Salt and pepper to season

1. Begin by chopping the leeks and the potatoes. Wash thoroughly
2. Sauté the leeks in the butter for around five minutes until a light gold. Add the chicken broth and potatoes
3. Allow the mixture to simmer on a medium heat for half an hour or until the potatoes are cooked
4. Pour the soup into a blender and blend until smooth
5. Add the milk, mixing through out. Flavor with salt and pepper to taste

Recipe from cooks.com.

Alexis Egan. Alexis is a (very) short junior, who is very pleased to be writing for Chips Online with all her friends. Along with writing, her other hobbies are playing soccer, reading about Mount Everest and listening to any Irish music. Her favorite movie is The Princess … More »

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