Microwave Leek and Potato Soup

by Shelly
(Seattle, WA)

Microwave Leek and Potato Soup

3 leeks, thinly sliced
3 1/2 c. potatoes, diced
3 tbsp. butter
2 c. milk
1 1/2 c. chicken stock
1 bay leaf
1/4 tsp. thyme
Salt and pepper to taste
Chopped chives (optional)
Dollop of sour cream (optional)

Place leeks, potatoes and butter into a large microwave safe bowl. Cover with the bowl's cover or with plastic wrap that you have pierced several times with a fork.

Cook potatoes and leeks in microwave on high for 10 minutes.

Add the milk, stock, thyme, bay leaf, salt and pepper.

Cook leek and potato soup on high for 7 more minutes, then cool slightly.

Remove the bay leaf, pour soup into a blender or food processor and puree until smooth.

Place potato soup mixture back into the bowl and microwave on high for 3 minutes more.

Serve garnished with chives and sour cream if desired.

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