Potato - Leek Soup
1 tablespoon olive oil
3 medium potatoes, peeled and cut into small cubes
2 large leeks, well washed and chopped
salt and pepper to taste
4 cups water
4 teaspoons chicken bouillon
3/4 cup milk or cream
Place the olive oil in a large saucepan. Turn heat to medium. When oil is hot, add potatoes and leeks. Season with salt and pepper and cook, stirring for 2 or 3 minutes.
Boil the water and add bouillon, stirring to combine. Add bouillon water to pan and cook until vegetables are very tender, about 20 minutes.
Put soup into blender and add milk or cream. Puree until smooth. Reheat. Adjust seasoning and serve.
Yield: 4 servings
This is the soup to make when you don't have a lot of time to make soup! I was told by the luncheon organizer that this soup got lots of raves. If you don't have leeks, you can substitute 3 carrots, peeled and chopped.