Perfect Potato Leek Soup

Here is a recipe that no one thinks they will like but everyone LOVES! Isn't that the best? When you get a nervous diner to try something new and it becomes their new fav? This recipe does just that. Its made with leeks, which if you aren't familiar with, are like scallions big sexy cousin. They are thick and sturdy. Chop off the green tops and use the white sliced thinly in soups and stocks to give an oniony taste without the bite. Its simply perfection, and great for St. Patricks day!

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Potato Leek Soup

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1 qt. water or chicken stock (I used Herbox)
2 tbsp. each chopped celery and shallots (or onions)
parsley, to garnish

1. Peel and quarter the potatoes.

   2. Prepare the leeks by removing the green portions. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes.

   3.Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.

  4.Remove potatoes and leeks to a small bowl, using a blender or masher, mash to a puree in return the puree to the cooking water. Stir in the milk, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley. Also great with some sour cream, or cheese on top!