Potato Leek Soup

This is one of my favorite soups.  It's adapted from Delia Smith with a little Jamie Oliver twist (see references, http://www.jamieoliver.com/recipes/vegetarian-recipes/leek-and-potato-soup-usa-version-imperia).

4 large leeks, diced
2 shallots, diced
2 medium potatoes, peeled and diced (bite size)
2 carrots, diced
2 garlic cloves, minced
4 T butter
4 c chicken stock (or water)
10 oz milk
salt and fresh ground pepper
For serving: fresh chives or parsley and cream

To prepare leeks:  Chop off roots and dark green tops, just after the spot where the leaves start splitting apart, and discard the outer hard leaves (or keep for stock). Chop in half lengthwise and rinse with water to clean. Then finish chopping.

1. In a large, thick-bottomed pot, melt butter. Add all the veg: leeks, shallots, potatoes, carrots, and garlic. Mix, cook at low sizzle for about 15 min.

2. Add chicken stock and milk. Simmer with lid on for about 20 min or until vegetables are fork tender. Be careful not to turn up heat too high or milk will boil over.

3.  Add salt and pepper to taste (taste test by pouring from a clean spoon onto a tasting spoon).

4. I eat it like this, with a T of cream, and if available, a sprinkling of fresh chives or parsley. If you like, the soup can be pureed before serving. Wait for soup to cool enough that it doesn’t steam when stirred. Then puree in a blender. Return to pot to reheat before serving with cream and herbs.