February, 2000 - Volume 1, Issue 2



Potato Leek Soup



A rich and hearty soup featuring Twin Brooks Farm produce!

	4 medium leeks, trimmed, washed, and sliced 2 tablespoons butter 1 medium onion, diced 5 cups chicken stock 4 medium potatoes, peeled and diced 1 bay leaf 2/3 cup heavy cream Salt and pepper to taste

In a large pot over medium-high heat, sauté leeks with butter and onion. Add chicken stock, and bring to a simmer. Add potatoes and bay leaf. Simmer for 30 minutes. Remove bay leaf, and purée the soup using a hand blender. Add cream, salt, and pepper. Heat through, and serve warm with bread.

Serves 4