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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this soup on a cold winter day or night. It is comforting and goes great with sourdoug bread and cheese. I usually double the recipe and eat it for a few days in my lunch. Enjoy Ingredients:
18 small red new potatoes |
6 cups chicken broth |
3 leeks chopped |
3 tablespoons butter |
2 cups milk |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes into a large sauce pan with water to cover.
2. Bring to a boil and cook until tender.
3. Meanwhile sauté leeks in butter until translucent.
4. When potatoes are done skin them while they are still hot and cut into bite size pieces.
5. Place potatoes into a stock pot with chicken broth and leeks then season with salt and pepper.
6. Cook over medium heat until simmering then remove from heat and stir in milk.
7. Serve immediately.
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