| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes (cut in cubes) |
| 2 |
c |
Chicken stock or broth |
| 2 |
|
Leaks (chopped) |
| 2 |
|
Table Spoons Butter |
| 1 |
c |
Milk (up to 2) |
| 1 |
pt |
Heavy Cream |
|
|
Salt and Pepper |
INSTRUCTIONS
1st: Clean Leaks and chop the white part of the leak up. Throw the leaves
away or use them in another dish. Peal and cut potato into cubes. Size here
does not matter just enough that pieces are easily cooked.
2nd: Melt butter over medium heat and add leaks. Saute leaks until the are
soft (not browned).
3rd: Add chicken stock and potatoes. Bring to a boil
4th: Boil until Potatoes are soft. Remove Pot from heat from heat.
5th: In food processor blend potato mixture until smooth adding milk as
needed.
6th: Return to pan and bring to a boil. Turn heat off and add cream. Salt
and Pepper to taste.
You can always add more potatoes if you like a thicker soup. Serve warm
with croissants and butter. It's an easy throw together meal that tastes
great. I always make a double batch (actually this recipe is a double batch
now that I look at it) and freeze it. It only stay in the freezer for a bit
before someone in my family find out I made it and it's gone. If you don't
beleive me ask my family (I'm known by everyone who knows me for my
cooking.). Posted to TNT - Prodigy's Recipe Exchange Newsletter by
atropos1@juno.com (C A) on Jul 15, 1997
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