Potato Leek Soup
- 1 Tbs unsalted butter
- 3 large leeks, cleaned and sliced
- 4 lbs of russet potatoes, peeled and diced
- 4 cups vegetable stock
- 1 cup milk
- Salt and white pepper to taste
In a medium sauce pan melt butter. Add sliced leeks and sweat over low heat. Once the leeks are soft add the potatoes and vegetable stock. Cover and bring to a simmer. Continue to cook until the potatoes are soft.
Blend soup in batches in a blender or food processor or with an immersion blender right in the pot.
Cool soup to below 40 degrees within two hour and stir in milk, this will yield a soup with proper consistency. Add salt and pepper to taste.