| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Home5 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | tb | Butter |
| 1 | c | Chopped leeks |
| 1 | c | Diced red bell pepper |
| 2 | lb | Peeled & diced potatoes |
| 3 | c | Chicken stock |
| 2 | ts | Dried thyme |
| 1 | Bay leaf | |
| 1 | c | Milk |
| 1 1/2 | c | Corn kernels |
| 1/4 | c | Chopped parsley |
| Salt; pepper, cayenne to | ||
| ; taste |
INSTRUCTIONS
Directions: In a large soup pot heat the oil and butter. Saut. the leeks for 3 minutes until slightly tender. Add the bell pepper and potatoes and cook for 5 minutes. Add the chicken stock, thyme and bay leaf. Bring to a boil then reduce the heat to a simmer and cook 20-30 minutes, or until potatoes are tender. Remove about three quarters of the potatoes and puree in a blender with the milk. Return the mixture to the pot and add the corn and parsley. Season to taste and allow to simmer for about ten minutes more before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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