Title: Leek & potato soup (barry's best)
 Categories: Soups
      Yield: 8 Servings
 
      1 lb Leeks white only
    1/4 lb Butter                    1/
      8 c  Chicken Stock or
      3 c  Milk
 
  IMPORTANT - Do not use baking potatoes. Use only thin skin white or
  Red Bliss.
    Mince leeks and onion finely. Saute leeks and onion in butter in a
  large soup pot until soft. Slice potatoes very thin. Add sliced
  potatoes and chicken stock to soup pot and cook over medium high heat
  until potatoes are fully cooked and soft. Approx. 30 minutes. Let
  mixture cool
    Puree potatoe and broth mixture in a food processor or blender in
  batches until smooth. Return to soup pot add milk and cream and bring
  to a boil. Serve and enjoy.
    This recipe makes about 8 quarts of soup.  Don't worry though, this
  soup freezes exceptionally well.