This fresh leek and baby potato soup is made with chicken broth and milk, and seasoned with salt and pepper. It can be made even better with the addition of crumbled bacon.
Ingredients
- red new potatoes: 18 piece
- chicken broth: 6 cups
- leeks: 3 piece (chopped)
- butter: 3 Tbsp
- milk: 2 cups
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
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When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
