Rural Resources

Potato Leek Soup

3 medium sized potatoes, peeled and cubed
6 Leeks or small green onions
4 1/2 cups chicken broth (or water or vegetable broth)
Clean leeks. Chop off root and the green parts of the stem and discard.* Use only the white part of the stem slicing and adding it with the peeled and cubed potatoes and broth in a 4-quart pot. Bring to a boil, then turn heat down and simmer for approximately twenty minutes or until the potatoes are tender. 
*Ask me how I turn my veggie scraps into great potting soil!!