Soups: Potato Leek 13 by Recipe Cottage

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	Potato Leek 13

		Leek And Potato Soup Yield: 8 servings 1 tablespoon olive oil 3 large leeks; trimmed and chopped 1 clove garlic; finely chopped 3 large potatoes; peeled and diced 5 cups homemade chicken stock; or 1 tin(10-oz) chicken broth plus water 1 teaspoon chopped fresh thyme; or pinch dried 1/2 teaspoon pepper salt to taste 1/4 cup chopped chives or green onions Heat oil in large saucepan or Dutch oven. Add leeks and garlic. Cook gently for 5 to 7 minutes, or until leeks wilt. Add potatoes and combine well. Add stock and bring to boll. Add thyme, pepper and salt. Reduce heat and simmer gently for 20 minutes, or until potatoes are tender. Puree soup through food mill or in food processor or blender. Return soup to heat and heat thoroughly. Taste and adjust seasonings if necessary. Sprinkle with chives before serving. Clam Chowder: Drain and reserve liquid from two 5-ounce tins clams. Add water to reserved liquid to make 4 cups. Use this clam broth instead of chicken stock and make soup up to Step 3. Puree half of soup, leaving some potatoes in chunks. Add drained clams and heat thoroughly. Sprinkle with chives.