Potato Leek Soup

This is the basic outline rather 

than a true recipe for Potato Leek Soup.

Like most soups I don't measure anything, just make it

to taste, based on how many leeks and potatoes

I want to use. 

Potato Leek Soup

3 or 4 leeks, cleaned and the white part cut into 1/2 inch pieces

3 large Russet baking potatoes (or more if small)

2 tablespoons butter

1 garlic clove

fresh thyme

salt, pepper

chicken broth

heavy cream

Chives (Optional)

Sauté the leeks and potatoes in butter for a few minutes or until

leeks start to soften. Add the garlic, chicken broth, salt, pepper

and fresh minced thyme.

Simmer for 30 minutes or until the leeks and potatoes are soft.

Purée with a stick blender or pour mixture into a blender and

purée. Add the cream and serve. (top with chives if using)

Moe does like to have bread with his

soup usually toasted.

And sometimes with just buttered bread.