Below is a recipe for potato and leek soup. We liked it that much that we printed it out and included a copy with all our deliveries recently. Enjoy!Leeks in cooking

35 g butter
2 leeks, sliced (supplied)
1 medium onion, finely chopped (supplied)
2 cloves garlic, crushed (supplied)
600 g potatoes, peeled and chopped (supplied)
3 cups chicken stock
1 x 375 mL tin evaporated milk

1. Melt the butter and saute leeks, onion and garlic for 5-10 minutes.
2. Add potatoes and cook for an extra 5 minutes.
3. Add stock and simmer uncovered until potatoes are tender.
4. Puree mixture.
5. Return to heat and add milk, salt and pepper.
6. Bring to boil and serve.