POTATO LEEK SOUP
Canola oil (about 2 T)
Yukon Gold potatoes
No salt added chicken bouillon
Amount of each of the above depends upon the number of people you intend to serve. I use between 6 and 8 large leeks for each 5 lbs. Of potatoes.
Place oil in a large pot over medium flame. Wash leeks well and remove any dark grren and root parts. Slice leeks in half and soak in salted water. Wash carefully and check for bugs. Slice leeks and add to oil. Aute leeks until golden. Scrub potatoes and cut into chunks. Leave skin on. Add potatoes to pot and just cover with water. Cook until potatoes are tender. Cool and then grind in blender until smooth. I heat soup for Shabbos evening in a crock pot. This keeps it really hot. Serve with croutons.
PLEASE NOTE THAT BY AND LARGE MY RECIPES DO NOT CONTAIN SALT EXCEPT FOR VEGETABLE WASHING. SO FAR NO ONE HAS COMPLAINED ABOUT THIS, ALTHOUGH SOME OF US ADD SALT AT THE TABLE.
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