Wild Leek Potato Soup

1. 1

   Dice leeks, onions and saute with butter (5 min), then add celery and carrot and saute for another 10 minutes or so..

2. 2

   Meanwhile, melt the cream cheese in a double boiler pan. Let cream cheese sit a room temp to soften, then add to double boiler (add a little milk to the double boiler so the cream cheese doesn't stick. Keep heat low/med and be careful not to let cream cheese boil. Add a little milk as needed to keep moist.

3. 3

   Bring chicken stock to a boil.

4. 4

   Have potatos cooking while you are doing all of this too. Drain potatos when they're done.

5. 5

   In a large stock pot add sauteed vegetables, chicken stock, half and half, potatos and stir until they're happy. Add cream cheese slowly and stir in.

6. 6

   Let contents simmer for about 10 minutes.

7. 7

   You may garnish with fresh chives, ground pepper.

8. 8

   This makes about 1 gal. of soup. Enough for everybody.

9. 9

   Additionally, a grilled ham and cheese is wonderful with this soup.

* Per serving · 4 servings · Values may vary.

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