Ingredients

4 C. peeled and chunked potatoes
4 C. water or broth
2 leeks, white parts only,
Washed well and sliced
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. freshly ground white pepper
1/4 tsp. dried dill (optional)
1/2 C. chopped scallion (optional)

Cooking Instructions

Place the potatoes, water and leeks in a medium sized soup pot. Bring to a boil, reduce the heat, cover and cook until the potatoes are tender, about 30 minutes. Transfer to a blender or food processor and process until smooth and creamy. Or transfer only half of the soup to a blender or processor and blend until smooth and creamy. Return to the pan and stir to mix. This will yield a creamy soup with chunks of vegetables. Add the remaining ingredients. Heat through.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)