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Potato and Leek Soup Recipe

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This recipe for Potato and Leek Soup, by , is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanna Weeks
Added: Monday, January 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsbl butter

2 large leeks, White and pale green parts only, well rinsed chopped

2 russet potatoes, peeled and cut into small chunks

1 quart chicken stock

1/2 c cream or half and half

salt and pepper

Chopped fresh chives, for garnish

Directions:
Directions:

In large pot over medium,-high heat, melt butter and saute the leeks until soft, about 3-5 minutes. Add potatoes and stock and cool until the vegetables are cooked and beginning to fall apart, about 20 minutes. If using a immersion blender, submerge in the soup and puree until soup is smooth but with some small chunks remaining. Add the cream and blend to combine, then check for seasoning and add salt and pepper to taste. Serve hot, ladle into soup bowls and topped with chopped chives

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
you can use onions if leeks are not available.
you can serve this soup as a Vichyssoise (cold)

 

 

 

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