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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lyntha's Potato Leek Soup Recipe

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This recipe for Lyntha's Potato Leek Soup is from The Cookbook of Our Favorite Foods and Memories, 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:  
1 carton Fat Free Chicken or Vegetable Broth
3 lg Leeks - white only - clean thoroughly
1 lb Yukon Gold Potatoes
1 stalk Celery
2 med Carrots
1 Jalapeņo Pepper
1 T or more Mixed Herbs ( Penzey's Mural of Flavor)
1 Bay Leaf
Salt and fresh-ground Pepper to taste
zest of 1 Lemon or Lemon Flavored Olive Oil
Directions:
Directions:
Heat 2T. Olive oil and add lemon zest to flavor oil or use flavored oil. Slice the leeks in 1/4 in. slices- cut in half. Dice: celery, carrots ,& jalapeņo. Add veggies to oil and cook until tender and golden. Add: bay leaf,herb mix,salt and pepper. Stir mixture thoroughly and then add one carton of chicken or vegetable broth. Partially cover the pan and simmer for 20-30 min. Check occasionally.
Mash the veggies to your taste. For Vegans: stop here and serve , or add more fresh herbs of any kind (Lyntha's taste). For those who like it rich: add whole milk, cream, cheese (whatever they like) and heat without boiling.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
total time 1 hour
Personal Notes:
Personal Notes:
One of our favorites though I stop at Vegan and Bob adds all of the extras. Easy to compromise on this one.

 

 

 

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