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30 minutes
45 minutes
75 minutes
- 18 small red new potatoes
- 6 cups chicken broth
- 3 leeks, chopped
- 3 tablespoons butter
- 2 cups milk
- salt and pepper to taste
- In a large saucepan, cover the potatoes with water and bring to a boil. Cook until tender. In a separate pan, sauté leeks in butter until translucent.
- Once the potatoes are cooked, peel them while still warm and dice into bite-sized pieces. Combine the potatoes with chicken broth and leeks in a stock pot. Season with salt and pepper and cook over medium heat until simmering. Remove from heat and stir in milk. Serve hot.
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