(Potato/Leek Soup)

(About 8 cups)

In soup pot:
3 leeks, sliced
(cut off tough tops)
4 T. butter

5-6 largish potatoes, peeled & sliced
1 qt. chicken broth

2 c. milk
1 c. heavy cream

Dill - dried or fresh (optional)
Sherry (optional)

Saute leeks in butter

Add potatoes (I use red potatoes) and broth to leeks
Cook until tender

Puree in blender and add milk and cream a little at a time
Return to soup pot and heat
Season to taste with pepper

Serve hot or cold