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Potato Leek Soup with Instant Croutons Recipe

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This recipe for Potato Leek Soup with Instant Croutons is from World of Wellness, 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:  
4 lbs potatoes peeled and diced about ½ - ¾ inch cubes
2 ½ cups leek (about 3 stalks) chopped
7 cups chicken broth
¾ cup buttermilk or yogurt
Salt pepper
Thyme or marjoram - optional
Chicken bouillon cubes - optional

Directions:
Directions:
Soup:

1. Sautée chopped leek in olive oil until soft.

2. Add broth and potatoes (and herbs) and boil until the potatoes become very soft.

3. Add salt, pepper and chicken cubes to taste.

4. Add buttermilk or yogurt just before taking off the heat.

5. Blend the soup mix in blender until completely smooth (like potage).

Serve hot with a dollop of yogurt, minced basil, or chive and croutons.

Instant croutons:

1. Toast thick cut toast bread.

2. Dice it into ½ - ¾ inch cubes.

3. Sautee it in olive oil with seasoned salt and parmesan cheese.

 

 

 

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