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I love Leek and Potato Soup.  I make it often.

Leek & Potato Soup

6 med. leeks
1 clove garlic
4 med. potatoes, peeled and cubed
8 cups chicken stock
1 cup light cream
Salt & freshly ground pepper
3 Tbsp minced fresh parsley or chives


Trim all but about 2 inches/5 cm of green part from leeks.  Cut lengthwise halfway into white part.  Spread apart and wash under cold running water.  Slice thinly by hand or in food processor.

In saucepan, combine leeks, garlic, potatoes and chicken stock; simmer, partially covered, for 30 minutes or until vegetables are tender.  Puree in blender or food processor.
(Soup can be prepared ahead to this point; let cool, transfer to freezer containers and freeze.  Reheat gently before continuing with recipe.)

Just before serving, reheat soup; add cream, and salt and pepper to taste.  Remove from heat.  Sprinkle with parsley.

Makes 12 servings (about 1 cup each).



Variation:
Family-Style Leek and Potato Soup
Omit the cream and double the potatoes (don't peel them or you will lose fiber).

Serve without pureeing.  Leftovers can be pureed and frozen.
You can also add any other vegetables such as carrots, green beans and broccoli to this soup.