"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Leek & Potato Soup Recipe

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This recipe for Leek & Potato 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:  
Dora Perry
Added: Sunday, August 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 leeks, finely sliced
1 small onion, finely minced
2 tbsp butter
1 qt water or chicken stock
2 tsp salt
4 potatoes, peeled & cubed
2 c milk
slices of French bread, toasted

Directions:
Directions:
Put leeks, tough green part removed, cleaned & sliced, and the onion in a saucepan with 1 tablespoon of butter. cover and cook slowly a few minutes until they are soft but do not brown. Add water or chicken stock, salt and potatoes. Cook slowly for about 30 to 40 minutes. When ready to serve add milk and remaining tablespoon of butter. Taste for seasoning. Serve with a slice of toasted French bread floating on top. I usually put mixture in blender adding milk.

Hint to cleaning Leeks:
Slit into quarters half way through white part. Run under cold water to be sure all the grit and sand is removed. Shake well to remove the water.

P.S. If you don't have chicken stock add chicken bouillons to water or use canned chicken broth.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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