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Potato Leek Soup with a Twist Recipe

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This recipe for Potato Leek Soup with a Twist is from Recipes Through The Generations, 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 russet potatoes, 1 carton chicken broth (Kitchen Basics), 3 T. butter & 2 T. more, 2 leeks, 3 carrots, 3 celery stalks, 1/4 c. flour, 1/8 t. cayenne, salt and pepper, 1 c. heavy cream, milk,
1 c. frozen corn, cheddar cheese, 1 lime, sour cream
Directions:
Directions:
Heat chicken broth in medium saucepan.. Peel and chop potatoes, Add to boiling broth. If potatoes are not covered by broth then add water. Cover and cook until soft. Do not drain. Mash the potatoes and set aside.

Meanwhile, melt 3 T. butter in a large deep pan. Clean leeks well, and roughly dice the tender parts. Dice fine in food processor. Saute in butter. Peel carrots and also roughly chop carrots and celery and chop very small in processor. Add to leeks. Cover and cook until tender. Add 2. T. more butter, Add cayenne, pepper and salt (it takes a lot). Sprinkle with flour. Stir constantly and cook about three minutes. Add cream. Scrape up the golden flour on the bottom of the pan. Add potato mixture and enough milk to make a thick soup. Add frozen corn and chunks of cheddar cheese. Heat thoroughly but do not boil. Adjust the S & P. Squeeze in 1/2 of a lime. Serve in mugs topped with a squeeze of lime, grated cheese and a dollop of sour cream.
Number Of Servings:
Number Of Servings:
six
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
The lime is a must. The cayenne gives the hint of heat.

 

 

 

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