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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)