Potato and Leek Soup

With the last bit of winter in the early spring season my taste buds and cold body need a big bowl of soup. Being on this low "CAL" diet my stomach calls out for a good hearty bowl of Potato and Leek Soup. I stick to my guns (diet) and dream about eating this fantastic dish. It is a traditional French soup, most likely intoduce from Scotland. This soup is super simple, So here we go.

Recipe: Potato and Leek Soup
By: Ryan M. Greer

Ingredients:
7 Leeks
5 Medium Potatos
1/4 cup of butter
4 cups of chicken or Vegetabel stock
1/16 teaspoon of Mace
Salt and Pepper to taste
1/2 cup of milk
2 Tablespoons flour (this could vary the thinkness of the soup, you may want to use more for a thicker soup)

Preparation & Cooking:
Wash, trim leeks. Cut into one inch by 1/2 inch pieces.
Peel and Dice potatoes.
Saute Leeks in butter, until golden
Add potatoes to sauted leeks and mix well
Add Stock, Mace, Salt and Pepper (I like to salt and pepper at the end of the making process, just before you go to the table)
Cover and simmer for about an hour.

Blend the milk into the flour until smooth, and gradually stir into the soup mix.
Simmer the soup for about Five more minutes.
Add more "hot" stock if you like a thiner soup.
Re-add salt and pepper if needed, to taste.

Finishing:
Garnish with a pinch of parsley, and serve with some crusty French bread. Eat and repeat.

Serves about 3-4


Enjoy,

Ryan M. Greer