Potato Leek Chowder

This version of Potato Leek Soup is made without pureeing the potatoes. The result is a creamy chowder that everyone will enjoy.

Serves 6.

Ingredients:

• 4 large leeks
• 2 Tbsp butter
• 6 medium russet potatoes
• 1 quart unsalted vegetable stock
• 1 c coconut milk
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste

Directions:

1. Slice off the roots of the leeks and discard. Continue slicing the whitish part of the leeks from the root end until you get to the green leaves. (You will not need them in this recipe, but save them for making vegetable stock or another purpose.)
2. In a large colander, separate the rings of the leek slices, washing carefully under running water. Drain well.
3. In a large skillet or pot over medium low heat, melt the butter. Add the leeks and saute for 10 minutes, or until very tender. Set aside.
4. Peel potatoes and cut into one-inch cubes.
5. Place potatoes in a large pot, cover with water, and bring to boil on high heat..
6. Reduce temperature and simmer 15 minutes, or until fork tender. Drain well.
7. To the pot of potatoes, add vegetable stock, coconut milk, and sauteed leeks. Bring to a simmer on medium heat. Reduce heat and partially cover, simmering the mixture for 10 minutes.
8. Season with salt and pepper. Use a potato masher to partially rice the potatoes a bit, but leave a chowder consistency. Stir well.
9. Serve hot with a sprinkling of chives or parsley. (Also good with shredded sharp cheddar cheese!)