Potato Leek Soup

Potato Leek Soup:

1/3 C Butter
1 Onion, diced
3 Leeks, sliced white part only
1 Clove of Garlic
10-12 Medium Potatoes, peeled and diced
2 Q Vegetable Stock
1/2 C Heavy Cream
1/2 C Buttermilk
1 T Fresh Chives
Salt to taste

Directions:
1.  Saute onions, leek and garlic in the butter with a little salt until translucent; about 3-5 minutes.
2.  Add the potatoes and continue to saute for 5 more minutes.
3.  Add the vegetable stock and bring to a boil. Turn down heat and simmer for 30 minutes.
4.  Puree 1/2 of soup in a food processor or with an immersion blender.
5.  Return to soup pot on low heat.  Add cream and buttermilk. 
6.  Salt to taste.
7.  Serve in bowls with fresh chives on top.

Serves 6-8

Fact: The average American eats 137 pounds of potatoes per year.  That includes fresh, potato chips and dehydrated potatoes.