Leek And Potato Soup (Barry's Best)

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Title: LEEK AND POTATO SOUP (BARRY'S BEST)
Categories: Soups
Yield: 8 servings

1 lb Leeks white only
1/4 lb Butter 1/
8 c Chicken Stock or
3 c Milk

IMPORTANT - Do not use baking potatoes. Use only thin
skin white or Red Bliss.
Mince leeks and onion finely. Saute leeks and onion
in butter in a large soup pot until soft. Slice
potatoes very thin. Add sliced potatoes and chicken
stock to soup pot and cook over medium high heat until
potatoes are fully cooked and soft. Approx. 30
minutes. Let mixture cool
Puree potatoe and broth mixture in a food processor
or blender in batches until smooth. Return to soup pot
add milk and cream and bring to a boil. Serve and
enjoy.
This recipe makes about 8 quarts of soup. Don't
worry though, this soup freezes exceptionally well.

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