Potato and Leek Soup

The memories of my first time making this soup go back to Ms Teborg’s 6th Grade class. We were asked to pick an European country to research the culture and food. The country I picked was France. we were asked to find a food to represent that country and share with the class. Mom would have loved me to pick an easy dessert I am sure but I wanted to make a soup. Not just any soup, once I found out leeks were like onions of course it was this soup. 2 crockpots later we brought it to school. Not many of my classmates were interested but since mom worked in the building at the time she supplied lunch for many of the teachers that day. We have made this soup from time to time and always do enjoy it. The part that was nice is my teacher created a recipe book for each of us, I still have mine and pull it out each time to make this soup. I will include the recipe below.

3 Medium sized potatoes- peeled and cut one inch thick
3 Medium sized leeks washed and sliced 1/2 inch thick (don’t use tough green part)
If you don’t have leeks you can use 3 Medium sized onions sliced
5 10 3/4 can chicken broth. about 4 1/2 cups
1 can of water
1 cup whipping cream
2 tablespoons butter
2 teaspoons salt
pepper to taste
Chives as garnish

Combine potatoes, leeks, chicken broth and water in large kettle and bring to boil
Once boiling reduce heat and simmer for 35 to 45 minutes until potatoes are tender
Use potato masher to mash the potatoes and leeks when tender
Mash until smooth (if not mashing easily continue to boil)
Add cream, butter, salt and pepper
Heat just to boiling point ( turn off heat)
serve and cover with chives

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