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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Potato and Leek soup Recipe

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This recipe for Potato and Leek soup is from The Richardson 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!
Category:
Category:
Ingredients:  
Ingredients:  
* 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
* 2 Tbsp butter
* 2 cups water
* 2 cups chicken broth
* 2 lbs potatoes, peeled, diced into 1/2 inch pieces
* Marjoram - dash
* 1/4 cup chopped fresh parsley
* 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
* Tabasco sauce or other red chili sauce
* Salt & Pepper
Directions:
Directions:
Method

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Yield: Serves 4-6.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Simple, low fat, good

 

 

 

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