This traditional Scottish soup is hearty, comforting and economical. One cup of cooked, diced chicken, ham or bacon can be added. Give it a try, this soup will warm the cockles of your heart!

1 lbs. leeks, cleaned and diced

1/2 lbs. celery, diced

2 carrots, peeled and finely diced

4 green onions, chopped

1/2 cup unsalted butter or margarine

3 lbs. potatoes, peeled and diced

8 cups low sodium chicken broth

1 sprig fresh thyme, stripped and chopped

1 tablespoon chopped fresh parsley

1/4 tsp. ground white pepper

1 cup whole milk or half & half cream

1. Slice leeks lengthwise and rinse under cool running water to remove sand and debris, drain.

2. Combine leeks, celery, carrot and green onions in a large kettle; add butter and cook until vegetables are softened (about 5 minutes).

3. Add potatoes, chicken broth and herbs and simmer for 1 1/2 hours.

4. Stir in pepper and milk or cream.

Serve hot.

Makes 12 servings.

Recipe courtesy of Dae Thompson of Marietta, GA.

Photo courtesy of the Telegraph.co.uk.

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