Cream of Potato & Leek Soup

This is a delicious creamy soup! It can be made with brocolli or cauliflower instead of potatoes too.

Servings: 6 although it can be made for more or less

Ingredients:


1 <a href="javascript:openCalcWindow(1.00000, '12 oz. can')">12 oz. can</a>	2% carnation evaporated milk
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	butter
900 <a href="javascript:openCalcWindow(900.00000, 'millilitre')">millilitre</a>	chicken broth
2 cloves	garlic, crushed
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	grated chedder cheese
2	leeks
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	milk
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>	pepper
7 <a href="javascript:openCalcWindow(7.00000, 'pound')">pound</a>	potatoes
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	thyme

Directions:

Step 1

Peel and quarter potatoes.

Step 2

Remove the top green parts of the leeks, and wash the white parts thoroughly. Slice into thin slices.

Step 3

Melt butter in a large soup pot. Add leeks and garlic. Fry for about 5 minutes.

Step 4

Add as many potatoes as quantity of soup desired. We use about 7 pounds of potatoes for 6 servings. Add 1 cup milk and enough chicken soup to cover the potatoes. Add the the thyme and pepper.

Step 5

Bring to a boil and reduce heat. Cook covered 40 min until potatoes are very tender.

Step 6

Take the soup off the burner and let cool for a bit. Puree soup with a hand held mixer. Watch out for air bubbles.

Step 7

Add the can of carnation and grated cheese. If it's too thick, add more milk.

Recipe provided via www.MeanMeals.com