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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Potato Leek Soup Recipe

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This recipe for Potato Leek Soup is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 – Tbs butter
2 – leeks, chopped (about 2 cups) Green onions and tops may be substituted.
2 – large carrots thinly sliced
6 – cups rich chicken broth
2 – tsp dillweed
2 –tsp salt, or to taste
pepper to taste
1 – medium bay leaf
2 – lbs. potatoes peeled and sliced
1 – lb fresh mushrooms sliced
1 – cup half and half
¼ - cup flour
Directions:
Directions:
Melt 3 Tbsp butter in large pot/kettle. Add leeks & carrots. Saute over medium heat. Add broth, dill, salt, pepper, bay leaf & potatoes. Bring to boil, reduce heat, simmer, covered until potatoes are done. Melt remaining butter in skillet. Add mushrooms, and sauté until golden. Remove bay leaf from mixture. Gradually stir half and half into flour, mix until smooth. Add mushrooms and cream mixture to the potato mixture. Cook over moderate heat stirring constantly, until soup has thickened. Garnish with more dill weed if desired
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Wonderful! One of Uncle Don Weisenhorn’s favorites.

 

 

 

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