St. Patrick's Day Potato And Leek Soup

Potato And Leek Soup


6 medium potatoes, peeled and chopped

2 tablespoons finely chopped chives

2 oz butter

1 onion finely chopped

2 leeks chopped

1 bay leaf

1 pint chicken or fish stock

1 pint milk

salt and freshly ground pepper


Melt the butter and cook onions and leeks until tender, but not brown.  Add potatoes, bay leaf, seasoning, and the stock, and cook until potatoes are soft.  Then puree in a food processor after removing the bay leaf.  Return to saucepan and add milk and chives  and bring to a boil.  (You can also add 6 oz. of poached salmon at this point.)  Adjust seasoning.

Serve hot.