Leek & Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 tsp. veg. oil (or canola)
3 large Leeks (trimmed, cleaned & thinly scliced - about 3 cups worth)
2 cloves garlic, minced
6 cups chicken broth
1 lb all-purpose potatoes (cut into chunks)
1/2 c. sour cream
1/2 tsp. dried tarragon
salt/pepper to taste
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Directions: |
Directions:In a large pot, heat the oil and add the prepared leeks and saute until soft (about 10 min.) Add garlic and let cook for 2 more min. Add chicken stock & bring to a boil. Reduce heat and simmer uncovered for 10 min. Pour mixture through a strainer set over a large bowl. Take the leek mixture and pure in a blender until smooth. Add some stock if necessary to keep mixture from getting too thick. Return puree & stock to pot. Add potatpes & simmer, covered until potatoes are soft. Remove from heat & mash potatoes thoroughly.
Return to heat and add sour cream, tarragon and salt/pepper to taste. |
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Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: This was a recipe given to me by an old manger from my banking days. It's great!! Server with fresh crusty bread.. yum! Use fresh ground pepper for a better taste. May substitute low sodium broth if you like.
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