This recipe is submitted by Pam Combs. This recipe is a family favorite. I love potato and leek!
2 pounds boiling potatoes, peeled and sliced 1 pound leeks, washed and sliced
(I use Yukon Gold potatoes) 1 medium onion, chopped
1 celery stalk, sliced 5 cups chicken or vegetable broth
2 ½ cups milk 4 TBLS butter
1 bay leaf 2 TBLS parsley
salt & pepper ½ cup half & half
¼ cup chopped chives
Melt the butter over medium heat in large saucepan. Add vegetables, cover and cook for 5 to 7 minutes, stirring frequently. Add the stock or broth, ½ cup milk, bay leaf, parsley, salt and pepper. Reduce heat to low, cover and cook until the vegetables are tender, 25 to 30 minutes. Discard bay leaf, and let the soup cool for 10 to 15 minutes. Transfer to blender or food processor in batches and process until smooth. Heat the puree in saucepan over medium heat and stir in the remaining 2 cups milk or as much as needed for desired consistancy. Serve in bowls and swirl 1 TBLS of half and half into each serving and sprinkle with the chives.
Total Fat 10g
Saturated Fat 5g
WW points 6