Leek and Potato Soup

• 5 ounces butter
• 20 ounces onions, julienned
• 20 ounces leeks, whites only, julienned
• 5 lbs potatoes, peeled, large diced
• 5 quarts chicken stock or 5 quarts other white stock
• salt, to taste
• white pepper, to taste
• 12 ounces fresh sorrel leaves

1. Heat butter over low heat in large sauce pan.
2. Sweat leaks and onions until moderately soft and translucent.
3. Stir in potatoes and stock.
4. Season and bring to a boil.
5. Simmer until all vegetables are very tender.
6. Puree soup to smooth consistency.
7. Wash and shred sorrel leaves, garnish on top of soup just before serving.

butter, onions, leeks, potatoes, chicken, salt, white pepper, sorrel leaves

Taken from www.food.com/recipe/leek-and-potato-soup-274030 (may not work)