Potato Soup

potato soup

Potato Soup

Easy, inexpensive comfort food

2 T butter
2 medium (3/4 lb.) leeks,(or substitute onion or green onion)
1½ pounds (6 cups) potatoes, sliced or diced (peeling optional)
4 cups vegetable stock, chicken stock, or water
1 12-oz. can evaporated milk
1-2 t salt
black pepper
½ T parsley, chopped
Optional: 1 cup each chopped red and yellow pepper, green onion

Wash the leeks well. Slice off the roots and dark green leaves. Slice, then coarsely chop the white and light green parts. Rinse with cold water in a colander to be sure all dirt is removed. If desired, 1 medium onion or 1 cup green onions can be substituted for the leeks.
Sauté the leeks in butter in a medium pot, covered, over medium heat until limp, 8-10 minutes.
Add the potatoes and stock, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk, ½ cup at a time.
Stir in evaporated milk, salt, and pepper and simmer for 10 minutes.
You can serve the soup like this or blend for a smoother, heavier soup.
Garnish with additional pepper and parsley and serve.
About 6 servings. Great comfort food. Try serving with cornbread.
At Christmas time, add chopped peppers and green onion to the top of the soup, cover, let simmer a few minutes, then stir in for a festive look.

Cornbread sticks with potato soup
Cornbread sticks with potato soup

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