Leek And Potato Soup

• 3 large leeks
• 6 medium potatoes
• 2 c. broth, can use beef bouillon cubes or vegetable stock
• 2 c. milk
• 1 Tbsp. butter
• 1 Tbsp. chives
• 1 tsp. coarse black pepper
• 1/2 tsp. paprika
• 1 tsp. garlic salt
• 1 Tbsp. parsley
• 1 tsp. oregano
• 1 tsp. rosemary

1. Melt butter in a large boiler.
2. Trim roots and about 1/2 greens off leeks.
3. Slice leeks in very thin slices and saute in butter at medium heat for about 5 minutes.
4. Cube potatoes.
5. Add broth, milk and potatoes to leeks.
6. Add other ingredients.
7. Use additional milk and broth by halves if more liquid level is desired.
8. Cover and cook over medium heat until potatoes are done (usually about 20 minutes).
9. Serves 4.

leeks, potatoes, broth, milk, butter, chives, coarse black pepper, paprika, garlic salt, parsley, oregano, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504640 (may not work)