Potato Leek Soup

By: Jennifer Wallace

8 c. chicken stock
2 c. water
1 chicken bouillon cube
8 potatoes, peeled and sliced
4 celery stalks, cut into 2” pieces
2 white onions, sliced
8 lg. leeks, sliced in chunks (use the white part plus 2” up of the greens)
2 c. milk
4 c. cream
salt
pepper
chives
croutons
mozzarella cheese, grated

Directions:
Combine the chicken stock, water and bouillon cube in a pan; then boil the potatoes, celery, white onions and leeks in it until the vegetables are tender. Remove the vegetables and run them through a food processor until almost smooth. Put it back in the broth mixture and the milk, and cream. Salt and pepper to taste. To serve, top it with chives, croutons or mozzarella cheese.