Potato Soup

• 2.5 lbs. Potatoes
• 4 to 6 cups Water
• 2 Cloves Garlic
• 1 Small Leek
• 2 Knorr Chicken Bouillon cubes
• Salt & Pepper to taste
• 1 teaspoon Parsley
• 1/4 teaspoon Season All
• 2 Tablespoons Milk
• 2 Tablespoons Butter
• 3 - 4 Heaping Tablespoons Sour Cream
• Cheddar Cheese Optional
• Crackers

1. Peel and dice potatoes into 2" cubes.
2. Place on pot and bring to a boil.
3. Boil for 1/2 hour, and drain.
4. Add fresh water and add the following to the pot with the potatoes.
5. Washed and dice leeks,
6. Peeled and rinsed Garlic
7. Chicken Bouillon
8. Salt, Pepper, Season All and Parsley;
9. Cook on low till potatoes break down, about a half hour 45 min.
10. Mash or blend with a mixer till smooth adding milk, butter, and sour cream. You may want to add a drop or two of hot sauce (Franks is beast).
11. Serve topped with Cheddar Cheese shreds and crackers.

potatoes, water, garlic, salt, parsley, season, milk, butter, sour cream, cheddar cheese, crackers

Taken from www.epicurious.com/recipes/member/views/potato-soup-52314431 (may not work)