Leek Potato Soup (Very French!)

My husband prefers this soup hot, but it was designed to be a refreshing meal on a hot summer day.

Ingredients:1 lb Leeks – washed and sliced
½ cup diced onion (one medium sized onion)
¼ cup butter (not margarine or any fake butter!)
1 lb. potatoes, pared and cubed
Dash: Sea salt and white pepper
3 cups chicken broth (Better than Bouillon brand)

Melt butter, sauté leeks and onion for 5 minutes. Do not brown them! Add potatoes, salt, pepper, chicken broth. Simmer 20 minutes until potatoes are very soft. Remove from heat and put into blender 2 cups at a time. Blend on low until smooth. BE CAREFUL! IT’S HOT!

Refrigerate until cool (or eat it hot like my dear husband). Before serving add a dollop of fresh whipped cream or a tablespoon of half and half, and sprinkle chives onto the center of the bowl for a garnish. Make a double batch for leftovers; it will keep in the refrigerator for a few days.

I also use this recipe without the cream in it for starting and ending my liquid fasts. It's also great for upset stomachs and when you're sick with something like stomach flu.

Keep this one handy, and enjoy!