"Hunger is the best sauce in the world."--Cervantes

Cream of Leek Soup Recipe

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

Nancy McCarthy
Added: Sunday, August 3, 2008


4 leeks
1/4 c. butter
1 lg. onion, cut in half & sliced
3 lb. potatoes, peeled,
5 c. chicken broth
cut into thin slices
2 tsp. salt
2 c. milk
2 c. half and half
Garnish: fresh chives, cracked black pepper

Remove and discard green tops from leeks. Cut white portion of leeks into thin slices. Melt butter in a Dutch oven over medium-high heat; add leeks and onion, and saute 5 minutes or until tender. Stir in potato, broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes. Cool slightly.

Process, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in milk and half-and-half. Cook over medium heat, stirring often, until thoroughly heated. (Do not boil.) Garnish, if desired.




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