Leek and Potato Soup Recipe

This recipe was created by Jean Zei 8/12/2008. This light soup was a great addition to our menu on a cool summer night in Chicago. I served this soup before a chipoltle basted centercut barbecued beef shank served on Mojo enfused white rice.
Ingredients:

2 leeks, cleaned and cut to 1″ piece (leave out the dark green parts)
6 sliced porchini mushrooms (1/4″ slices)
1 yellow onion diced
1.5 clove garlic
1tbs olive oil
1/2 cup Hungry Jack mashed potato flakes
2 cups skim milk
1cup water
1/4t hot Hungarian Paprica
1t celery salt
Black Pepper
2tbs butter

Sautee the leeks, mushrooms, onion and garlic in 1 tbs olive oil. Watch the temperature so that you sweat the veggies and pull out any burnt pieces or your soup will be bitter. When the leek and onions are tender and translucent, Season with 1/4t hot paprika, fresh cracked black pepper, 1t celery salt. Mix the instant potato into the water & milk and pour over veggies, stir and bring to a medium boil. Cook for 6 minutes and then add 2 tbs butter at the end for silkines.
This quick easy soup makes 3 large servings.
Difficulty: Easy
Prep Time: 5 min
Cook Time:15
(Mont-au-burre)

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