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Cafe's Potato, Leek and Carrot Soup Recipe

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

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 leeks, trimmed, washed, sliced thin, (white part only)
1 small yellow onion, peeled and coarsely chopped.
3 tbsp butter
2 qt good chicken stock
4 large russet potatoes, peeled and coarsely chopped
3 medium carrots, peeled and coarsely chopped
3/4 tsp fresh chopped thyme (optional)
1/4 tsp cayenne (optional)
Salt and black pepper
1/4 cup snipped chives

Directions:
Directions:
Saute leeks and onion, gently in heated butter, in a large soup pot for about 4 minutes, or till limp. Add chicken stock and bring to a boil. Add potatoes, carrots and (thyme), bring to a boil again. Then reduce heat and simmer till vegetables are tender. Strain broth and save, puree the vegetables, with a little broth, and stir in well. Add (cayenne), salt and pepper to taste, stir well and serve. Sprinkling about 1 tsp of cut chives on top of each serving. Can be served cold also. Can be refrigerated up to 5 days, tightly covered, or frozen. A 1/2 cup of cream can be stirred in just before serving if desired. Enjoy!

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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