Cream of Potato & Leek Soup

Directions

1. Peel and quarter potatoes.
2. Remove the top green parts of the leeks, and wash the white parts thoroughly. Slice into thin slices.
3. Melt butter in a large soup pot. Add leeks and garlic. Fry for about 5 minutes.
4. Add as many potatoes as quantity of soup desired. We use about 7 pounds of potatoes for 6 servings. Add 1 cup milk and enough chicken soup to cover the potatoes. Add the the thyme and pepper.
5. Bring to a boil and reduce heat. Cook covered 40 min until potatoes are very tender.
6. Take the soup off the burner and let cool for a bit. Puree soup with a hand held mixer. Watch out for air bubbles.
7. Add the can of carnation and grated cheese. If it's too thick, add more milk.