1 leek, washed in warm water, dark green cut off and thrown away, rest chopped
1/2 medium onion, chopped
4 medium potatoes, peeled and cubed
4 c. hot water
4 chicken bouillon cubes
1 stick butter
1 c. milk
1 t. salt
1/4 t. pepper
Melt 5 T. butter in stock pot. Sauté chopped leeks (light green and white parts only) and onions for 10 minutes over medium heat. Add hot water and bouillon cubes, potatoes, salt and pepper. Simmer over medium high heat for 25 minutes.
With a potato masher, mash the mixture in the pot until the potatoes are chunky, not completely mashed. Add milk and rest of butter (3 T.) with heat on low, cook for 5 minutes more.
- chicken bouillon cubes