2 leeks, trim ends, cut lengthwise, wash thoroughly, slice to 1/2 inch bits
3 medium potatoes, peeled and cubed 1/2 beat, peeled (optional for color)
1 tbs soup base, like Vegeta
3 tbs butter
1 cup milk
salt and black pepper to taste
Garnish
parsley leaves
creme fresh or sour cream
croutons
Sautee the leaks in one tablespoon butter.
Place the vegetables and salt in a
pot and cover with water. Boil them quietly until soft. Drain and save the broth. Puree the vegetables with 3-4 cups of the broth with a blender. Add the milk and the rest of butter Add more broth if needed.
Boil on low heat for five minutes or until creamy soup consistency.
Ladle into bowls, sprinkle with black pepper and parsley.
Swirl a teaspoonful cream. Serve with buttery croutons.