By Stef Angstadt
Ingredients:
3-4 leeks
3 cloves garlic, smashed and minced
5-6 potatoes, peeled and cubed
1 quart chicken stock
2 pints water
Sautee garlic until tender, 2-3 minutes. Add leeks and sautee for another 4-5 minutes, until tender. Add potatoes, then chicken stock and water to cover. Add salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover and simmer on low heat for 30 minutes. You can blend at this point or simply leave chunky (my personal preference!)