Potato Leek Chowder

Potato Leek Chowder

1/3 stick of butter

3 leeks

1 T Garlic and Herb seasoning

1 tsp 21 Seasoning Solute
lots of pepper

2 cups chicken or veggie stock

3 cups milk

6 med sized red or white potatoes

Pre boil potatoes cut into small cubes to tender but not falling apart. Melt butter and saute' sliced leeks and seasonings. Mix in 2 T of flour at this point if you want a thicker soup. Add stock and milk. Once boiling, drain potatoes and add them. Salt to taste. Boil for about 10 minutes to thicken. If you want a flavor variety add 1 T of fresh or 1 tea of dried dill.

Side with puglese Italian bread for best fall fare.