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Potato and Leek Soup Recipe

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This recipe for Potato and Leek Soup, by , is from Outdoor Resort Indio Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Green, Lot 275


2 lbs. russet potatoes
1 lb. leeks, washed and chopped
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
5 c. chicken stock or broth
1/2 c. milk
4 tbsp. butter
2 tbsp. chopped flat leaf parsley
salt and pepper
6 tbsp. cream or half and half
1/2 c. shredded cheddar cheese or chives

Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover and cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth, 1/2 c. milk, salt and pepper. Reduce heat to low, cover and cook until the vegetables are tender and potatoes are soft.

Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Make sure the soup has cooled for 15 minutes before putting it into a food processor.

When ready to serve, reheat the soup, serve in bowls and swirl 1 tbsp. half and half into each serving. Sprinkle with chives or shredded cheddar cheese.

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