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Potato Leek Soup Recipe

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This recipe for Potato Leek Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Neuenswander Brown
Added: Wednesday, June 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 medium leeks
3 medium potatoes, peeled and sliced 1/8 inch thick
3 10 oz. cans chicken broth
1 c. water
c. whipping cream (and up to c. extra milk for a thinner consistency)
2 T. butter
tsp. pepper
1 tsp. salt
chopped chives, grated cheddar cheese and/or bacon crumbles as garnishes

Directions:
Directions:
Wash the leeks by holding them by the root and vigorously moving them up and down in a sink full of cold water. This will remove the grit from the roots. Change water and repeat until water is clear. Drain leeks, slice off the roots, and then slice leeks 1/8 inch thick. Do not use tough green part. In a large pot or saucepan, combine the leeks, potatoes, chicken broth and water. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 35-45 minutes or until veggies are tender. Without draining the broth, mash veggies in saucepan with a potato masher until they are fairly smooth. If they will not mash easily, soup has not cooked long enough. Add cream (and milk if desired), butter, salt and pepper and heat soup just to the boiling point (do not boil). Sprinkle with chives.

 

 

 

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