Potato Leek Soup

• 2 large stalks leeks, washed thoroughly
• 1 lb. medium potatoes, like Yellow Gold, Washington or Idahos
• 4 Tbsp. butter
• 1 c. finely chopped onions
• 3 c. fresh or canned chicken stock
• 2 c. water
• 1 bay leaf
• salt and freshly ground pepper to taste
• croutons (optional)

1. Clean leeks thoroughly.
2. Cut off ends.
3. Cut off and discard long green stems.
4. Split lengthwise from stem end, turn and split one more time.
5. Separate under running water, making sure all dirt has been washed away, then chop into 1/4 inch pieces.
6. Peel potatoes and cut them into 1/4-inch cubes (about 2 cups).
7. Melt 2 tablespoons butter in saucepan, add onions and leeks and cook over medium heat, stirring until wilted, not brown.
8. Add chicken broth, water, bay leaf, 1/2 teaspoon salt and pepper; simmer for 30 minutes.
9. Add potatoes.
10. Remove from heat.
11. Remove bay leaf.
12. Add remaining butter.
13. Stir.
14. Adjust seasoning.
15. Serve.

stalks leeks, potatoes, butter, onions, chicken stock, water, bay leaf, salt, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320532 (may not work)