Milk Soup from the Ardennes

== Ingredients ==
* 2 tablespoons unsalted butter
* 3 leeks, white parts only, rinsed well and sliced into thin rings
* 1 large onion, coarsely chopped
* 4 to 6 escarole leaves, coarsely chopped
* 4 cups milk
* 3 medium baking potatoes, peeled and cut into ½-inch cubes
* salt and freshly ground black pepper to taste 2 tablespoons minced fresh parsley
== Directions ==
# Melt the butter in a heavy soup pot over medium heat.
# Add the leeks, onion, and escarole; cook, covered until the vegetables are softened but not browned, 5 to 10 minutes.
# Add the milk and the potatoes, season with salt and pepper.
# Simmer, covered, until the potatoes are very soft and start to fall apart, about 30 minutes.
# You can serve this chunky soup as is-country style-or puree it in a blender or food processor for a more elegant presentation.
# Serve hot, sprinkled with minced parsley.
Category:Belgian Soups
Category:Escarole Recipes
Category:Potato Recipes
Category:Leek Recipes