Potato Leek Soup

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Potato Leek Soup

Makes 4 - 5 servings

 

 

2 large leeks

6 red potatoes, peeled and chopped

1/4 tsp. white pepper

1/8 tsp. black pepper

2 bay leaves

7 cups water

1 tsp. dill

3 sprigs fresh tarragon, minced

Salt to taste

1 - 2 Tbsp. margarine

 

 

Cut bottoms off leeks, slice in half (the long way). Rinse well

under running water to remove any dirt hiding in between the layers.

Slice thinly and saute in a large pot with the seasonings and spices

and margarine until translucent and soft. Add remaining ingredients,

bring to a boil, and reduce to medium-high. Cook until potatoes are

cooked. Puree half or more of the soup to give it a creamy base.