April 2010

Potato Leek Soup
From the Edible Alliums cookbook

3 c. potatoes, sliced or diced
3 c. leeks, including the green parts, thinly sliced
3 garlic cloves, minced
2 (14.5 oz.) cans chicken stock
1 c. heavy cream or half & half
salt & pepper
Fresh chives, minced for garnish

In a large pot,simmer over low heat the potatoes, leeks, garlic and chicken stock until all are soft. Cool. In 2-cup measurements, puree potato mixture in a blender or food processor. Add cream or half & half. Bring to almost a boil. Taste for salt and pepper. Serve immediately garnished with chives in each bowl.