| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 14 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Leeks, cleaned and sliced thin, including 1" of green top |
| 2 | md | Onions, peeled and quartered |
| 9 | c | Chicken broth or stock |
| 3 1/4 | lb | Baking potatoes, peeled and cubed |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper. TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered. Serves 12-14. Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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