Leeks and Potato Soup

• 3 leeks (white and light green parts)
• 2 lbs of potatos
• 2 tbl of powdered garlic
• 8 cup water
• salt
• fresh ground pepper
• 2 tbl basil
• 1 tbl dill
• olive oil
• 2 tbl of butter

This meal is simple to make and is great for cold day. I have with fresh bread and tomatos and large glass of milk.

1. Slice the leeks into small 1/4 in. segments. You will want to wash the leeks because they gather dirt as they grow. So wash and spin dry.
2. In a large soup pot place 2 tbl of olive oil and saute the leeks over a medium heat until they are soft.(8 minutes) Add the dill, basil and garlic to the leeks and mix and saute for another minute.
3. While the leeks are the cooking, roughly cut the potatos into 1/8 sections.
4. When the leeks are done pour the water in and add the potatos. Bring the water to a simmer and cook until the potatos are soft and easily broken with a fork about 30 minutes.
5. Remove the solids from the soup and place in a blender and puree the mixture with some fluid from the soup and return to the pot. You will want to do this in batches to get all of the solids.
6. Add salt and pepper to taste and simmer for another 20 minutes. Melt two tbls of butter before you serve. It adds a creamy flavor to the soup.