Leek and Potato Soup – Orange Cat Community Farm

Ingredients

• ¼ C. butter
• 2 lb. leeks, white portions only, trimmed, washed and thinly sliced
• 6 C. chicken stock, vegetable stock or water
• 2 lb baking potatoes, peeled, quartered lengthwise and thinly sliced
• Salt and pepper to taste
• 2 T. finely chopped fresh chives for garnish