Potato Leek Soup
2 large leeks
6 red potatoes, peeled and chopped
1/4 tsp. white pepper
1/8 tsp. black pepper
2 bay leaves
7 cups water
1 tsp. dill
3 sprigs fresh tarragon, minced
Salt to taste
1-2 Tbsp. margarine
Cut bottoms off leeks, slice in half (the long way).
Rinse well under running water to remove any dirt
hiding in between the layers. Slice thinly and saute
in a large pot with the seasonings and spices and
margarine until translucent and soft. Add remaining
ingredients, bring to a boil, and reduce to medium-high.
Cook until potatoes are cooked. Puree half or more
of the soup to give it a creamy base.