| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Leeks white only |
| 1/4 |
lb |
Butter 1/ |
| 8 |
c |
Chicken Stock or |
| 3 |
c |
Milk |
INSTRUCTIONS
IMPORTANT - Do not use baking potatoes. Use only thin skin white or
Red Bliss. Mince leeks and onion finely. Saute leeks and onion in
butter in a large soup pot until soft. Slice potatoes very thin. Add
sliced potatoes and chicken stock to soup pot and cook over medium
high heat until potatoes are fully cooked and soft. Approx. 30
minutes. Let mixture cool Puree potatoe and broth mixture in a food
processor or blender in batches until smooth. Return to soup pot add
milk and cream and bring to a boil. Serve and enjoy. This recipe makes
about 8 quarts of soup. Don't worry though, this soup freezes
exceptionally well. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Moses was called ‘God’s friend\”. Are you?”