| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 6 | Leeks, washed trimmed and | |
| thinly sliced white | ||
| part | ||
| only | ||
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | T | Herbes de Provence |
| 4 | lb | Potatoes, unpeeled and |
| thinly sliced | ||
| 4 | c | Chicken or vegetable broth |
| 5 | c | Milk |
| 2 | Green onions, thinly sliced |
INSTRUCTIONS
In a large soup pot, heat the butter over high heat until it foams. Turn heat on low, add the leeks, and saute for 10 minutes, or until golden. Add the salt, sugar and herbs and saute 5 minutes longer. Add the potatoes and broth and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring often, until potatoes are tender. Puree the soup and return to pot. Add the milk and bring to a gentle boil. Simmer 10 minutes and serve, garnished with sliced green onions. Recipe by: The Herb Companion Cooks Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 544
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 70.8mg
Sodium: 330.4mg
Potassium: 1341.7mg
Carbohydrates: 77.6g
Fiber: 6.1g
Sugar: 10.1g
Protein: 29.7g