Potato And Leek Soup
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Milk||3 Cup (48 tbs)|
Melt 14 cup butter in large saucepan and add leeks and onions.
Cook gently, stirring, 5 minutes.
Do not brown.
Add potatoes, water, 3 tsp salt and pepper.
Cover and cook over moderate heat about 30 minutes or until vegetables are tender.
Rub mixture through a sieve or whirl in a blender.
Return to saucepan.
Bring back to a boil and stir in hot milk and 1 tbsp butter.
Taste and add more salt if necessary.
Serve immediately topped with croutons.