Cream of Potato Soup

• 4 large potatoes
• 1 c chicken stock
• 2 leeks, cleaned and diced
• 1/2 onion, chopped fine
• 2 1/2 quarts water
• 2 tsp salt
• 1 large can evaporated milk
• 2 tbsp chopped chives
• 1/4 tsp paprika

1. Pare the potatoes, dice, and cook with diced leeks, including some of the green tops, in stock for 20 minutes
2. Rub through a fine sieve and add remaining ingredients, all but the chives and paprika
3. Reheat and serve, garnished with chives and paprika. 

Serves 4