1 ounce butter 1 pound leeks (sliced) 1 pound potatoes (sliced) 1 pint stock or water salt and pepper (to taste) 1/2 pint milk 3-4 tablespoons cream paprika pepper
Melt butter in soup pot and fry potatoes and leeks (save a few leek slices for garnish) for 10 minutes, over low heat, with the lid on. Shake pot occasionally to prevent vegetables from sticking. Add stock and bring to a boil. Season with salt and pepper to taste. Simmer for about 30 minutes. Run soup through sieve and return to pan with the milk. Reheat.
Add cream. This potato soup recipe makes 6 servings. Garnish with leek slices and paprika pepper.
