Potato Leek Soup

     I was concerned about making potato leek soup for myself thinking a leek was part of the onion family, but after some research, I learned it is it part of the lily family.  The leeks added wonderful flavor and didn't cause any digestive difficulties.

                                                                  Potato Leek Soup

                                       
3 potatoes, peeled and sliced in thin slices
3 tblsp. olive oil, divided
1 leek, washed thoroughly and chopped
1 clove minced garlic
1 14.5 oz. can chicken broth
1/8 tsp. Old Bay Seasoning
1/4 tsp. celery salt
1/8 tsp. pepper
2 tblsp. stick margarine
1/4 cup flour
3 cups lactose free milk

    Spray a frying pan with vegetable spray.  Add two tablespoons of olive oil.  Fry the potatoes until they are browned.  They don't have to be cooked through.  Add the remaining olive oil, the leek and garlic.  Continue cooking all ingredients until they are cooked through.  In a separate bowl add the chicken broth, seasonings and flour.  Mix with a whisk until all are combined and then add to the potato leek pan mixing thoroughly.  Add the  margarine and the milk.  Continue cooking until the margarine melts and the milk is hot and the soup begins to thicken.  Depending on serving size this soup will serve 2-4.
    Next week I will share a recipe for muli-colored cheese spread.  This can be served at a party, office get-to-gether, or at home for a snack.  See you next time.