Potato Leek Soup


6 cups (approx 1 1/2 lbs) new rose potatoes, 1/2″ dice
2 leeks thinly sliced
1/4 c butter
1 T dill weed
2 T parsley
2 14 oz cans chicken broth
Asiago cheese
Sliced spring onion


In large sauce pot add butter, potato and leek. Cook over medium heat sweat until the leeks are translucent, about 5-10 minutes. Add chicken broth and herbs. Season with salt and pepper to taste. Cover, reduce heat and simmer 20 minutes. Place 2/3 of soup mixture in blender and whiz until smooth. Return to sauce pan, stir in well and bring to simmer again. Serve hot with a garnish of Asiago cheese and spring onion.

Submitted by: Frank Z.

Potato Leek Soup