Potato Leek Soup

This soup is delicious, filling and inexpensive!

Ingredients

• RYVITA^® Multigrain Crispbread
• 3 leeks, washed and chopped
• 4 potatoes, cubed with skin on
• 1/4 cup butter
• 1/2 cup reduced fat milk
• 1 qt of chicken stock (use chicken bullion to make a quick and affordable stock)
• 1/2 cup chopped celery
• 2 TBSP minced garlic
• 1 tsp salt

Method

Prepare the leeks by removing the green portions, chop the remaining white portion. Sauté lightly with the minced garlic in half the butter for 5-7 minutes. Add chicken stock, 1/2 teaspoon of salt, celery, potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley.