| 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.
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