Grandma’s English Recipes

18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste

Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until

tender. Meanwhile, saute leeks in butter until translucent.

When potatoes are done, skin them while they are still hot and cut them into bite sized

pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and

pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve

immediately.