Potato Leek Soup

Just like Nana used to make!

INGREDIENTS
Leeks – 2 large, washed and chopped
Margarine – 2 Tablespoons
Broth – 4 Cups
Russet Potatoes – 4 Large, diced
Salt – to taste
Pepper – to taste
Chives or Parsley, if you have them – 2 Tablespoons, finely chopped

Sautee leeks in margarine until tender, add broth and potatoes and simmer until potatoes are soft – about 20 minutes. Using a submersible wand, puree the soup in the pot. Add spices to taste. Add chives or parsley if you have them.

If the soup seems too thick, you can thin with silk coffee creamer or almond breeze before serving. You can jazz it up by adding a dollop of margarine or a handful of frito corn chips to each bowl.