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Leek & Potato Soup Recipe

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This recipe for Leek & Potato Soup is from The Duell/Tubbs Family Cookbook, 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:  
5-6 leeks
3 tbsp butter
3 C diced potatoes
1 quart, chicken broth
2 tsp salt
¼ tsp cayenne
½ tsp nutmeg

2 tbsp butter
2 tbsp flour
Directions:
Directions:
Wash the leeks well. Split lengthwise and cut into think slices. In a large kettle, saute the sliced leeks in butter for about 4 minutes. Add in the potatoes and broth and bright to a boil. Boil for 2 minutes. Reduce the heat and simmer until potatoes are tender. Season to taste with salt, cayenne and nutmeg.

In a small skillet, melt remaining butter and stir in flour. Add in 1½ C of the soup and stir until mixture thickens. Return to kettle and stir until soups comes to a boil.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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