CHUNKY LEEK & POTATO SOUP

There is nothing like a bowl of hot, nourishing soup in the winter months...make double & freeze for another meal.

In a large saucepan, bring to a boil:
3 cups chicken soup stock
1 medium onion, chopped
2 cups chopped leeks, white part only[2 medium onions can be used]
1 1/2 cups peeled, diced potatoes
Cover and reduce heat; simmer for about 20 minutes or until the vegetables are tender.
Add 2 cups chopped green cabbage.
Cook for 5-8 minutes or until tender.
Stir in 1 cup milk. Season with salt and pepper to taste.
Sprinkle with dill, parsley or onions.
For a creamier soup, use 1 cup chicken stock and 3 cups milk.
Note: can be eaten as above or pureed for a smooth soup.