| 1 | Important - do not use baking potatoes. |
| 2 | Use only thin skin white or red bliss. |
| 3 | Mince leeks and onion finely. |
| 4 | Saute leeks and onion in butter in a large soup pot until soft. |
| 5 | Slice potatoes very thin. |
| 6 | Add sliced potatoes and chicken stock to soup pot and cook over medium high heat until potatoes are fully cooked and soft. |
| 7 | Approx. 30 minutes. |
| 8 | Let mixture cool puree potatoe and broth mixture in a food processor or blender in batches until smooth. |
| 9 | Return to soup pot add milk and cream and bring to a boil. |
| 10 | Serve and enjoy. |
| 11 | This recipe makes about 8 quarts of soup. |
| 12 | Don"t worry though, this soup freezes exceptionally well. |
