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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Creamy Potato Leek Soup Recipe

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This recipe for Creamy Potato Leek Soup is from The Wright Family 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:  
6-8 potatoes, peeled and cubed
3 large leeks, chopped, white part only
1 large carton chicken broth (32 oz.)
1 cube real butter
1 Tbsp. salt free seasoning (Nature's Seasoning, Mrs. Dash, Spike, etc.)
Directions:
Directions:
Melt butter in soup pot over medium heat. Add leeks and saute. Add potatoes, broth and seasoning. Bring to a boil then reduce heat and simmer until potatoes are done (about 30 minutes). Ladle soup into blender (or use hand blender) and puree until soup is as smooth as you like it. Add milk if soup needs thinning.
Personal Notes:
Personal Notes:
I have never actually used leeks--I just use onions. Also, I'm cheap and therefore never buy real butter --margarine works just fine for me (just as it does in all recipes that call for butter.) (I'm sure that I'm ignorant of the wonderful difference, but I don't want to know.)

For an extra yummy treat, sometimes I'll allow the family to add cheddar cheese cubes to their bowl of soup.

I got this recipe from a Macey's cooking class by Liz Nelson.

 

 

 

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