Potato Leek Soup
  • 6 Potatoes
  • 4 Leeks
  • 2 to 3 Stalks of Celery
  • Olive Oil
  • Chicken or Vegetable Stock
  • Milk
  • White Pepper
  • Slice and wash leeks well with water in a colander, being careful to wash all the grit out.
  • Slice the clean and washed celery.
  • Peel the potaotoes and cut them into chunks smaller than an inch.
  • Saute the leeks in a bit of olive oil for a couple of minutes.
  • Add the celery.
  • Add the potatoes and stock and simmer until the potatoes are soft.
  • You can puree this or serve it chunky as it is. If you are pureeing this, use a blender and puree in batches or you can use an emersion blender and blend it in the pot. Be sure to let the soup cool down a little before you puree in a blender. It can spatter out of the blender even more when it is hot and it could burn you.
  • Add milk to the consistancy you want and heat up right before serving.
  • Salt and pepper to taste.
Serves:Serves 6 to 8
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