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This was lunch today and it's very good and very easy.

Potato Leek Soup honors St. David and the Welsh

Thursday, February 03, 2005
By Arlene Burnett, Pittsburgh Post-Gazette
Copyright �1997-2006 PG Publishing Co., Inc. All Rights Reserved.

POTATO LEEK SOUP
3-4 leeks
1 medium onion
2 tablespoons butter {I used olive oil; reduce if desired}
3 cups chicken stock
4 large potatoes, peeled and cut into cubes
1 cup milk {Use a safe substitute - I used soy milk}
Salt to taste
White pepper to taste
Chopped parsley and chives for garnish {I used parsely; I'll use chives - or green onions - the next time}

Slice the root ends from the leeks, and remove the tough dark green ends (these can be saved and used for making a stock). Slice the leeks lengthwise and wash thoroughly. Chop the leeks. {I cleaned the leeks as described in this recipe.} Peel and mince the onion.

Melt the butter in a large saucepan or medium-size stock pot. Add the leeks and onion. Cover and cook over heat until the onion is soft, about 5 minutes. Add the potatoes and chicken stock.

Cook over low heat until the potatoes are thoroughly cooked, about 30 minutes.

Remove the pan or pot from the heat. Break up the potatoes using a potato masher or wooden spoon. Stir in the milk, and add salt and white pepper to taste. Return to the stove and cook at a low heat until the soup is heated through. Garnish with chopped parsley and chives.

From: http://www.post-gazette.com/pg/05034/451774.stm

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