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Potato Leek Soup Recipe

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This recipe for Potato Leek Soup, by , is from Tablit Family Cookbook Project, 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!

Contributor:  
Contributor:  
Marcia Tablit

Category:
Category:

Ingredients:  
Ingredients:  
4-5 pounds leeks white and about 3 inches of light green.
6 Tbsp butter
1 Tbsp flour
5 - 6 cups chicken stock
1 bay leaf
1 3/4 pounds red potatoes (5 medium) peeled and cut in a 3/4 inch dice
salt and pepper.

Directions:
Directions:
Cut off roots and tough ends of the leeks. Split lengthwise rinse well to remove sand. Chop into 1-inch pieces.

Heat butter in a large stock pot or dutch oven over medium low heat. Stir in leeks. Increase heat to medium, cover and cook stirring occasionally until leeks are tender but not mushy about 12-15 minutes. Do not brown the leeks. Sprinkle flour over leeks and stir to coat. Cook 2 minutes until flour dissolves.

Increase heat to high, whisking constantly add in stock. Add bay leaf and potatoes, bring to a boil. Reduce heat to medium and simmer covered until potatoes are almost tender. Remove from heat and let stand until potatoes are completely cooked. Discard bay leaf and season with salt and pepper to taste. Serve immediately.

 

 

 

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