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Gourmet Potato Leek Soup
Ingredients:

4 Tbsp. Butter
2 lbs. Potatoes, peeled and sliced
1 lb. Leeks (white and pale green parts only, washed and sliced)
1 Onion, chopped
1 Stalk Celery, chopped
1/2 Tsp. salt
1/4 Tsp. black pepper
5 Cups chicken low-salt chicken broth
2-1/2 Cups milk, divided
2 Tbsp. minced fresh parsley
1/2 Cup Half and Half
1/4 Cup chopped fresh chives
Instructions:
Melt butter over medium heat in a large saucepan. Add leeks, onion and celery.  Cover and cook 5-7 minutes, stirring frequently.  Add broth, 1/2 cup milk, parsley, salt and pepper.  Reduce heat to low.  Cover and cook until vegetables are tender, about 25-30 minutes.  Let cool 10-15 minutes, then transfer in small batches to food processor or blender and process until smooth and lump free.  Heat puree over medium heat, stir in remaining 2 cups milk and heat trhough.  Ladle into bowls, swirl 1 Tbsp. Half and Half into each bowl and sprinkle with chives.
Copyright 2008 4G Company, Bella Vista, AR
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