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Lyntha's Potato Leek Soup Recipe

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This recipe for Lyntha's Potato Leek Soup, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 carton Fat Free Chicken or Vegetable Broth
3 lg Leeks - white only - clean thoroughly
1 lb Yukon Gold Potatoes
1 stalk Celery
2 med Carrots
1 Jalapeņo Pepper
1 T or more Mixed Herbs ( Penzey's Mural of Flavor)
1 Bay Leaf
Salt and fresh-ground Pepper to taste
zest of 1 Lemon or Lemon Flavored Olive Oil

Directions:
Directions:
Heat 2T. Olive oil and add lemon zest to flavor oil or use flavored oil. Slice the leeks in 1/4 in. slices- cut in half. Dice: celery, carrots ,& jalapeņo. Add veggies to oil and cook until tender and golden. Add: bay leaf,herb mix,salt and pepper. Stir mixture thoroughly and then add one carton of chicken or vegetable broth. Partially cover the pan and simmer for 20-30 min. Check occasionally.
Mash the veggies to your taste. For Vegans: stop here and serve , or add more fresh herbs of any kind (Lyntha's taste). For those who like it rich: add whole milk, cream, cheese (whatever they like) and heat without boiling.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
total time 1 hour
Personal Notes:
Personal Notes:
One of our favorites though I stop at Vegan and Bob adds all of the extras. Easy to compromise on this one.

 

 

 

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