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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

POTATO LEEK SOUP Recipe

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This recipe for POTATO LEEK SOUP is from A COOK AND CHEF EXTRAORDINARE, 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 (about 3 cups chopped)
2 tbsp butter
4 cups chicken broth or vegetarian broth
2 pounds potatoes, peeled, diced into 1/2" pieces
1 tsp sea salt, less or more to taste
Pinch of dried marjoram
1 or 2 sprigs fresh thyme or 1/2 tsp dried
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of tabasca sauce (if you like spice)
Pepper to taste
Directions:
Directions:
Cut off roots of the leeks. Cut leeks lengthwise, fan them open under running water
to dislodge any dirt or mud hiding inside. Cut off the dark green tops and discard

Slice the white and light green parts of the leeks into 1/4" thick slices. Place the slices in a bowl of cold water and agitate to get rid of remaining dirt. Then scoop out the leeks with a slotted spoon

Melt butter on medium heat in a 3 or 4Q thick-bottomed pot. Add the chopped leeks,
stir to coat with butter. Cover the pot and reduce the heat to low for 10 minutes until
leeks are soft. Make sure the leeks are not browning

Add the broth, diced potatoes, bay leaf, marjoram, thyme and 1 tsp of salt.
Increase heat to high to bring to a simmer. Lower heat to maintain a low simmer for 20 minutes.

 

 

 

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