• 4 large leeks, or 2 large leeks and 1 large onion
• 1 shallot
• 4 cloves garlic
• 6 potatoes (For thicker soup use more potatoes)
• 1 quart or 1 liter chicken stock or vegetable stock
• 2 tablespoons or 30ml softened butter

Preparation

Wash leeks, peel onion, garlic & shallots. Leeks will have dirt between layers where white becomes green - peel & rinse until layers are clean. Chop up leeks, onion, shallot & garlic.
Scrub potato skins, cut into chunks.

Cooking

In deep skillet with high heat, melt butter, add garlic, shallots and onions. Stir until onions become transparent (about 5 minutes), add leeks and potatoes, then stock. Bring to a boil, cover and cook at medium heat for 30 minutes.

Use food processor to puree.

Serve hot or cold.