"The belly rules the mind."--Spanish Proverb

Potato Leek Soup Recipe

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This recipe for Potato Leek Soup, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindi Coughlin

Category:
Category:

Ingredients:  
Ingredients:  
3 large leeks, with root ends removed
2 pounds potatoes - I like to use Gold Yukon - peeled and cut into chunks
2 quarts chicken stock
salt and pepper
1 cup cream

Directions:
Directions:
Cut the green tops off of the leeks.
Slice the leeks into inch rounds and wash thoroughly in a colander - they can be sandy!
Combine the leeks, potatoes, chicken broth, salt and pepper to taste in a saucepan.
Bring to a boil, reduce heat to a simmer and cook, half covered until the vegetables are soft.
I put this into a cuisinart and pulse it to the consistency I like,
return to pan and add the cream, season with salt and pepper

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a very easy and delicious soup -

 

 

 

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