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Potato Leek Soup Recipe

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This recipe for Potato Leek Soup, by , is from Mashfica, 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:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
32 oz. rich vegetable stock
4 Yukon gold potatoes
2 leeks (trimmed and sliced)
2 carrots (washed and cut into chunks)
1 Tbl. fresh Rosemary
1 Tbl. thyme (fresh or dried)
2 tsp. Kosher salt
Freshly ground pepper

Directions:
Directions:
In a large stock pan cook the potatoes, carrots and leeks with the vegetable stock. Add all the seasonings.
Cook on medium heat until the vegetables are tender.
Using a blender or food processor blend the mixture a little at a time being careful not to put too much in.
When it is blended put back on heat until ready to serve.

Serve with a crusty French bread and really good olive oil and balsamic vinegar mixed together.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour start to finish
Personal Notes:
Personal Notes:
I love this soup in the early fall when the leaves start to turn and there is a chill in the air.
It is such an easy soup to make but yet really satisfying.

 

 

 

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