"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

LEEK AND POTATO SOUP Recipe

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This recipe for LEEK AND POTATO SOUP, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MADY BRADLEY
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
50 g / 2 oz / 4 tbsp Butter
2 Leeks Chopped
1 Onion - finely chopped
350g / 12 oz Potatoes, chopped
900ml / 1.5 Pints / 3.75 cups Chicken or Vegetable Stock
Salt and Pepper

Directions:
Directions:
Heat 25g / 1oin a large saucepan / 2tbsp of the Butter
in a large saucepan, add the Leeks and Onions, cook gently, stir occasionally, or about 7 minutes, until softened but not browned.

Add the potatoes to the pan and cook, stirring occasionally, for 2-3 minutes, then add the stock and brings to the boil. Cover the pan and simmer gently for 30-35 minutes, until the vegetables are very tender

Adjust the seasoning, remove the pan from the heat and stir in the remaining Butter in small pieces

Lightly blend, using a hand held electric blender. Take care not to over blend as the potatoes could become gluey.

Serve hot with crusty bread

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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