Leek And Potato Soup - cooking recipe

Ingredients

2 lb. potatoes, peeled and sliced or diced
2 lb. leeks (white and green parts), sliced thinly
7 1/2 c. chicken stock
1 tsp. salt
1 tsp. freshly ground pepper (to taste)
1 c. heavy cream or condensed skim milk

Preparation

Slice or dice the potatoes.
Slice the leeks thinly, being careful to wash off any dirt or sand.
Simmer the potatoes and leeks together with the chicken stock, salt and pepper for 40 to 50 minutes.
Mash the vegetables or puree them in a food processor.
Check the seasonings and reheat, adding the cream or milk.
Garnish with parsley.
Serve warm or chilled.
Makes 2 1/2 quarts or 6 servings with 297 calories per serving.
A dash of nutmeg is delicious!!