Potato and Leek Soup

Makes 6 servings

Entertaining is a breeze when you have the base for this smooth soup on hand in the freezer. Just thaw, add milk and serve hot or cold as a first course at a dinner party. For a lunch main course, top soup with garlic croutons and baby shrimp and chopped chives or green onions

ingredients

3 medium leeks
2 medium potatoes, peeled and cubed
1 clove garlic, minced
3 cups (750 mL) chicken stock
1 1/2 cups (375 mL) 1% milk
salt and pepper
2 tbsp (25 mL) minced fresh parsley or chives

directions

1
1. Trim all dark green parts from leeks. Cut lengthwise and spread apart; wash under cold running water. Slice thinly by hand or in food processor.
2
2. In saucepan, combine leeks, potatoes, garlic and chicken stock; simmer, partially covered, for 30 minutes or until vegetables are tender. Pour into blender or food processor; puree until smooth. Return soup to pan. Add milk, and salt and pepper to taste; heat until hot. Sprinkle each serving with parsley.

Source: Joanne