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.