Cream of Leek Soup

Found in a handwritten cookbook that belonged to my great grandmother.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 bowls

Ingredients

• 2 -3  leeks
• 2  quarts water
• 2  potatoes, peeled and sliced
• 1  large onion, diced
• 2  cups milk
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄4 cup butter
• 1  cup heavy cream
•  grated cheese, for topping

Directions

1. Wash leeks - make sure no sand between layers.
2. Dice leeks, reserve 1 cup of whites for later use.
3. Place green leeks and vegetables and put into large soup pot.
4. Add Water and bring to boil.
5. Add salt and pepper along with milk and boil for 30 minutes.
6. Strain soup reserving both liquid and vegetables.
7. Puree vegetables and return to soup pot. Add reserved diced white leeks, butter and cream. Bring to boil. Watch pot stirring frequently. Reduced heat and cook for 15 additional minutes. Top with cheese if desired.