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Leek and Potato Soup Recipe

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This recipe for Leek and Potato Soup, by , is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jan williamson
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* 3/4 cup of sliced leek (whites and some green)
* 2 cups diced peeled potatoes (1/2inch cubes)
* 1/4 cup butter or margarine
* 3 cups chicken broth (or cups water and 3 tsps chicken bouillon)
* 3 tablespoons flour
* 3/4 teaspoon black pepper
* 1 teaspoon dried basil
* 1/4 teaspoon paprika
* nutmeg (2 sprinkles from the jar)
* 1/2 cup milk
* 1 tablespoon flour

Directions:
Directions:
Melt butter in pot over medium heat, sauté leeks for 5 minutes.

Add potatoes and sauté 5 minutes more.

Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil and paprika.

Simmer for 20-25 minutes until potatoes are tender.

Whisk milk with 1 tbsp flour and whisk into soup.

Heat til bubbling again.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a nice chunky soup rather than the pureed version you usually find.

 

 

 

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