Potato & Leek Soup
|Onion||5 Ounce, sliced thin|
|Leeks||5 Ounce, sliced thin (White Part Only)|
|Potatoes||20 Ounce, peeled and cut into large dice|
|Chicken stock||40 Ounce|
Heat butter in a large sauce pot over medium to low heat.
Add the onions and leeks.
Sweat them without letting them brown.
Add the potatoes to the sauce pot and stir.
Add the stock, season with salt and pepper, and bring to a boil.
Simmer until the vegetables are very tender.
Puree the soup with a blender, then pass through a China cap if necessary.
Pour into a clean sauce pan and bring to a boil.