Leek Soup!

6 Servings

• 2 teaspoons (10 ml) butter

• 3 leeks, minced

• 1 small onion, minced

• 2 potatoes, peeled, diced

• 1 celery stalk, minced

• 2 cups (500 ml) chicken broth

• salt and pepper

• 2 cups ( 500 ml) milk

• parsley, chives or fresh

• basil, chopped

In a saucepan, melt butter and lightly cook the vegetables. Add the chicken broth and season it with salt and pepper. Bring to a boil and cover. Over low heat, simmer 15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, heat the milk without boiling. With a pestle, mash the vegetables and fold it in the warm milk. Simmer about 10 - 15 minutes. Sprinkle with chopped parsley and you`re ready to serve!

Variation: Replace milk with tomato juice.