Contributed by Jennifer Peachey

Traditionally, this soup is served cold, but it is also wonderful hot. Be careful not to boil when re-heating.

Ingredients

1.5-2lb leeks
2 Tbsp olive oil (or butter)
4 medium potatoes
4 cups stock (chicken or vegetable)
1/2 to 1 cup milk, cream, or non-dairy alternative
Salt & pepper to taste

Instructions

Slice leeks, dice potatoes, and fry in oil for 5 minutes. Add salt, pepper, and stock. Cover and simmer about 20 minutes or until potatoes are tender. Put through a very fine sieve, food mill, or blender until smooth. Add milk, blend, and serve. Can be sprinkled with grated cheese and parsley.

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