| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Irish |
Ethnic, Irish, Miamiherald, Soups/stews |
18 |
Servings |
INGREDIENTS
| 4 |
lb |
Potatoes, peeled and cut |
|
|
into 1/2" cubes |
| 1 |
|
Leek, white and green parts |
|
|
separated |
| 2 |
qt |
Chicken stock |
| 1/4 |
c |
Cornstock |
| 1 |
T |
White pepper |
|
|
Salt |
| 2 |
c |
Heavy cream |
| 1 |
qt |
Whole milk |
|
|
Shredded cheddar for garnish |
|
|
Crumbled, cooked bacon for |
|
|
garnish |
| 1 |
|
g fiber, 44mg chol 47mg sod |
INSTRUCTIONS
In a stock pot, simmer about half the potatoes and the white portion
of the leeks in enough chicken stock to cover until tender, about 30
minutes. In another pot cook remaining potatoes in the remaining
chicken stock until tender. Puree the potatoes and leeks from the
first pot in a food processor or blender. Return to pot over medium
heat. Dissolve cornstarch, pepper, and salt in a little of the cream
and stir into the pot. When mixture begins to thicken, gradually stir
in remaining cream, the milk and the contents of the second pot. Serve
hot, topped with a generous portion of cheddar cheese, bacon and
chopped green portion of leek. Nutritional info per serving: 241 cal;
7g pro, 27g carb, 12g fat (45%), Source: Cook's Corner, Miami Herald,
9/21/95 format: 8/11/96, Lisa Crawford Posted to MM-Recipes Digest V3
#217 Date: 12 Aug 96 00:04:58 EDT From: "Lisabeth Crawford (Pooh)"
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