Description
This soup can be made even better with the addition of crumbled bacon.
Ingredients
- 18 small red new potatoes
- 6 cups chicken broth
- 3 leeks, chopped
- 3 tablespoons butter
- 2 cups milk
- salt and pepper to taste
Instructions
- Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile
- saute leeks in butter until translucent.
- 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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 8