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Potato Leek Soup with Peanut Better

1 medium brown onion, sliced fine
2 leeks, washed and trimmed, white parts only
2 tablespoons olive oil
2 medium russet potatoes, peeled and cut into 1" cubes
1 cup chicken broth
1 cup water
1 teaspoon salt
2 cups milk
1 cup Onion Parsley Peanut Better
Salt and Pepper to taste

In a large, heavy saucepan, saute sliced onions and leeks in olive oil until they just begin to turn golden. Add the potatoes, chicken broth, water and salt and bring mixture to a boil. Lower heat and simmer for 35-40 minutes. Remove solids from liquid and puree in a food processor. (Be careful - the vegetables will be hot!) Through a fine sieve add pureed vegetables back into liquid, discarding any solids. Add milk and Peanut Better. Bring the soup to boil, stirring constantly and season with salt and pepper to taste. Serve immediately, garnished with chopped chives or scallions. Makes 6 servings.

This recipe is from Peanut Better, www.peanutbetter.com. Reprinted by permission.

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