Creamy Potato and Leek Soup

This is a great soup for the fall season or any time you need to take a soup to a sick love one or great 1st course. It is rather easy to make and always turns out wonderful. It also keeps or holds well. Try it and you too will love it!

Creamy Potato and Leek Soup

2 large leeks ~ sliced and washed well
2 tablespoons butter
6 medium baking potatoes peeled and diced
4 cups chicken stock
1 cup sour cream
2 cups whole milk
1 teaspoon salt
fresh ground pepper ~ to taste

1 tablespoon fresh chives
fresh chopped cooked bacon
grated cheddar cheese
sour cream or creme fresh for topping

Wash leeks really well they can sometimes have sand or grit in them. In a large stock pot combine leeks and butter saute until wilted then add chopped potatoes, chicken stock and salt. (be careful if using can chicken stock not to add the additional salt) Bring to a boil. Reduce heat to a simmer for 15 minutes or until the potatoes are nice and tender. Puree some of the mixture in a food processor. Return to soup pot, stir in sour cream and milk. Cook on a low temperature until it becomes thick and creamy. Serve and top with the additional sour cream, cheese, bacon, chives, salt and pepper to taste. I hope you enjoy this as much as we do..

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