Potato Leek Soup

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 large leeks, chopped
• 3 large potatoes, cubed
• 2 garlic cloves
• 4 cups chicken stock or 4 cups vegetable stock
• 2 cups water
• 1 tablespoon Worcestershire sauce or 1 tablespoon Braggs liquid aminos
• 1 chopped tomato
• 1 cup milk
• 1 teaspoon ground coriander
• salt and pepper

1. Heat oil and butter in a large stock pot.
2. Saute leeks slowly until tender but not browned.
3. Add garlic and tomato and saute for 5 minutes longer.
4. Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
5. Simmer until potatoes are tender.
6. Let cool and puree half or all if desired.
7. For Vegetarian use the Braggs Liquid Aminos (soy sauce).

olive oil, butter, leeks, potatoes, garlic, chicken stock, water, worcestershire sauce, tomato, milk, ground coriander, salt

Taken from www.food.com/recipe/potato-leek-soup-112320 (may not work)