"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato and Leek Soup Recipe

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This recipe for Potato and Leek Soup, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara McArthur
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cans vegetable broth; 1/4 c sour cream; 4 T butter; 1/2 tsp cumin; 1 pkg fresh baby spinach(4 oz); White parts from 1 bunch of leeks, sliced thing and rinsed; 4 med all purpose potatoes(can also used canned) peeled and chopped; salt and pepper to taste

Directions:
Directions:
Heat broth to boiling in a large saucepan. While broth is heating, melt butter in large skillet over high heat and cook leeks for five minutes. Add leeks and potatoes to boiling broth and cook for 10 minutes until potato is soft. Add sour cream and cumin and cook for 5 minutes. Mix in the baby spinach, season with salt and pepper and serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
5 minute/ cook time 15 minutes
Personal Notes:
Personal Notes:
Delicious with fresh warm crusty bread and cold, dry white wine

 

 

 

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