Potato Leek Soup

Potato Leek Soup

10 lbs potatoes

2-3 leeks 

¼ cup sour cream (to taste)  soymilk, or a soy sour cream can be used.

Olive oil, Butter, Salt, and pepper to taste

Cut leeks into rings or half moons (about 1/8 inch thick give or take)  then wash in cold water to remove dirt. Put into large pot with some olive oil, butter or some of both sauté until dark green and limp. 

Peel potatoes and cut into ¼ inch pieces. When leeks are done place potatoes in the pot, cover with water and bring to a boil.

Boil stirring occasionally for about 2 hours (until leeks are falling apart). Then use an electric mixer (my immersion blender works great) or potato masher to break potatoes into soup. Then add salt, pepper and sour cream.

Serve with any or all : bacon bits, cheddar cheese, French bread

Enjoy and feel free to freeze any leftovers it makes a great fast meal later. 

When re heating from frozen add a just a little water to the pot and heat slowly, after it comes to a boil heat a couple more min (it will re combine it, and loose the grainy look).

This is a favorite at my house and I can make it in large batches so I spend one afternoon cooking for 4-5 meals. I like that kind of cooking <grin>