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Potato and Leek Soup Recipe

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This recipe for Potato and Leek Soup is from The Bethany Fern Nell 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:  
2 TBSP butter
½ c. chopped onion
1½ c. cleaned and chopped leeks, white parts and light green parts only
1 tsp minced garlic
1 quart chicken broth
2½ c. peeled and cubed potatoes
2 small thyme sprigs
1½ tsp milk
¾ tsp Tabasco pepper sauce
Salt and freshly ground pepper
Chopped fresh parsley
Directions:
Directions:
In medium saucepan melt the butter and sauté the onion and leeks, covered, for about 10 minutes or until tender. Uncover and cook until the leeks are very soft, about 5 minutes, adding the garlic for the last minute. Add the broth, potatoes and thyme and simmer for 15 minutes or until potatoes are tender. Add milk and Tabasco and simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. (I only pureed half as I like some larger chunks of potato). Add salt and pepper to taste, garnish with parsley.
Personal Notes:
Personal Notes:
When your dad and I lived in Mississippi in 1993, we took a long weekend to explore the bayou country in Louisiana. It was a lovely trip and we enjoyed mint julips at a plantation surrounded by huge oaks and sampled some amazing Cajun food in Lafayette. We drove by the Tabasco Company in McIhenny and although the factory tour was closed as it was a Sunday in the south, we did pick up a cookbook. This recipe is from there and I have made it frequently since.

 

 

 

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