Leek and Potato Soup

Leek and Potato Soup

4 Cups (9 oz or 248 gm)* thinly sliced rinsed leeks (Use only the white part, plus maybe an inch of the green—don’t skip the rinsing part or you will regret it.)

4 (14 oz or 400 gm)* medium Yukon Gold potatoes, peeled, rinsed and thinly sliced

2 ¾ C chicken stock –divided (1 C and 1 ¾ C) –you can use homemade or prepared

1 C skim Milk

2 T dry or medium sherry (Not cooking sherry—NO,NO,NO,NO, NO!)

2 T heavy Cream

¼ C chopped fresh chives (3 T dried)

Salt and pepper to taste

1. In a heavy sauce pan or pot, combine the leeks with 1 cup of chicken stock.  Cook uncovered until leeks are softened and stock is almost gone.

2. Add the potatoes and the rest of the stock. Cook until the potatoes are soft.

3. Remove from the heat and puree the leek and potato mix. (If you want some texture, remove about a cup of the mix and add it to the pureed mixture. (If the mix is not as thick as you want, return it to the stove and continue to cook on medium heat until it reduces to the consistency you prefer)

4. Place the pot back on the stove, add the milk and the sherry and bring to a low (just a few bubbles breaking the surface) boil.

5. Add the cream and the chives. Let cook at low for a couple more minutes, adjust seasonings and then serve.

Make four 1 ½ C servings

*It is impossible to tell you how many leeks or potatoes you will need because the sizes are so variable. This is where a scale comes in handy.