Potato Leek Soup: Marketing Florida Agriculture

Vegetable-6035

Ingredients
4 ounces	olive oil
5 cups	chopped leeks
2	stalks celery, chopped
1	large onion, chopped
4 cups	cubed potatoes
2 quarts	chicken stock
2 cups	canned skim evaporated milk
	salt and freshly ground pepper to taste

Preparation
Heat the olive oil in a saucepan and add the leeks, celery, and onion. Cook slowly for 10 minutes until golden and soft. Do not let the mixture brown. Add potatoes and chicken stock; cover, and bring to a boil. Reduce the heat and simmer 20-40 minutes or until potatoes are cooked through. Mash the vegetables. Heat the milk and add to the soup. Salt and pepper to taste. Yield 4-6 servings