Potato Leek Soup

[Mike B]

1/2 diced onion
1 diced leek (wash thoroughly before dicing)
2 cans chicken broth
5 medium potatoes, peeled and cut in medium-sized chunks
2 Tbsp butter
1/4 cup milk
salt
pepper

Coals on the lid of the dutch oven are not required for this recipe. We will be using it as a cooking pot.

Melt the butter in the oven and add the onion and leek. Cook until they are limp.

Add the chicken broth and the diced potatoes. Bring to a boil and cook at that temperature for 20 minutes.

Remove from heat and mash up the potatoes, leaving some lumps. Add the milk and a bit more butter. Salt and pepper to taste.

This soup goes great with saltine crackers.