Real Potato Leek Soup

Instructions

• Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
• When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.