Search for anything:

Potato And Leek Soup

soups, potatoes

1/4 cup butter
4 large leeks (white part only); chopped
1 onion; chopped
2 large potatoes; peeled and diced
4 cup chicken stock
2 cups (approx) milk or light cream
salt and freshly ground pepper
chopped green onions or chives

In large heavy saucepan, melt butter. Add leeks and onion; cook until softened but not browned. Stir in potatoes and chicken stock. Bring to boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes. In food processor or blender, puree mixture until smooth. Return to saucepan. Add milk (increase amount, if desired, for thinner consistency). Season with salt and pepper to taste. Garnish each serving with green onions.

Contributor: Canadian Living - March, 1986

Yield: about 8 serving

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU