Cream of Leek and Potato Soup

Note: from "Queen of Soups" cookbook. This recipe is for British-syle leek soup (contains no pork).

Ingredients

1 lb. potatoes, peeled and cubed

1 lb. leeks (white and light green parts), washed and sliced

2 medium onions, peeled and minced

2 oz. butter or margarine

2 pints chicken broth (or bouillion dissolved in water)

7 oz evaporated milk

2 Tblsps. lemon juice

Instructions

Melt margarine/butter in a large stockpot and fry the prepared vegetables for 12-15 minutes on Medium/High heat.

Add broth, salt, and pepper. Bring to a boil, then lower heat to Medium/Low and simmer for 45 minutes.

Either use an immersion blender in the same pot, or pour soup into a blender, puree, and return to the same pot.

Add lemon juice and evaporated milk. Reheat on Medium (without boiling) to serve. (Boiling will cause the milk to curdle.)