"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato Leek Soup Recipe

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This recipe for Potato Leek Soup, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
2 large leeks, white part only, cleaned, thinly sliced
1 medium onion, diced
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons flour
3 cups chicken broth
2 cups diced potatoes
2 cups half-and-half or whole milk
1 tablespoon fresh chopped parsley
salt and pepper, to taste
fresh chopped parsley or thinly sliced green onion tops

Directions:
Directions:
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings. Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.
Serves 6.

Personal Notes:
Personal Notes:
Serve with crusty bread/rolls and tossed salad.
May substitute vegetable broth for chicken broth for meatless dish.

 

 

 

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