Potato Leek Soup

In a medium-sized pot, sauté the leeks in butter over medium heat until limp, 8-10 minutes. Add the potatoes and stock, bring to a boil, lower heat, partially cover the pot, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk (add it about ½ cup at a time).

Stir in 2 cups milk, salt, and pepper and simmer for 10 minutes.

You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.

Garnish with additional pepper and parsley and serve.

Notes
– Adding milk rather than additional stock or water during the potato-cooking stage will give you a richer, creamier soup.