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  Potato, Onion and Leek Soup

1/2 stick margarine or 4 Tbs butter
1 large onion, cut in chunks
1 small onion, cut in chunks
3 stalks leeks, trimmed and washed, sliced
5 to 6 Yukon Gold potatoes, unpeeled, cut into small chunks (if you can't get Yukon, Russet will work well)
4 to 6 cups chicken or vegetable stock
1/3 cup milk, cream, non-dairy creamer, soy milk or rice milk
salt and pepper to taste
fresh dill, cut, for topping

Melt margarine/butter in large pot. Add onions and leeks and saute till almost soft. Add potatoes. Cook over low-medium heat for about 15 to 20 minutes till soft, stirring often. Add stock, cover, boil, then cook on a low boil for about 20 minutes. Remove from heat. Either puree the entire contents, then add milk, salt and pepper, or remove potatoes and onion/leeks with 1/2 the liquid and puree in a food processor or blender. Then add milk, salt and pepper and return to pot and rest of soup. Mix everything well till thick and smooth. After soup is ladled into bowl, top with chopped dill. Serve with croutons or Chinese noodles.

Variations: If you want a thinner soup, add more water and less milk. If you want a thicker soup, add more milk and less water. If you want it chunky, either don't puree it all with immersion blender or leave over some of the potatoes in pot before pureeing in food processor. If you want a Vichyssoise, soon after pureeing, pour soup into a Tupperware container or leave in pot and put it in the fridge and refrigerate for 4 hours.