• Welcome to Christian Photographers Community. Please login or sign up.
 

Random Image

Water Drops

Owner: ScottyBoy

Mini Challenge Winners

Help us Congratulate the Winner of Mini Challenge #106~My Favorite Things
Here
Congratulations Fotobirder!
Bird Photos In Snow

Today's Verse

Shoutbox

Carol: Good Day - I see John B is online right now. John and Judy, I do hope you are not in the seriously hot temperatures.  I is really a scorcher today about 100 degrees.  Praying for relief. Jul 19 2019 10:31am

JudyB: Take care in the heat, try to stay cool! Jul 05 2019 11:36am

Carol: Jane:  Super nice to see you posting.  Jun 26 2019 6:40pm

Jane Walker: Hi everyone!  I just want y'all to know that I'm here and will, one day, be up to posting again.  things have been getting in the way, is all Jun 25 2019 4:45pm

Janet: This is a great day to praise the Lord! Jun 24 2019 2:31pm

Oldiesmann: Just now realized I didn't have this set up properly... Only guests and regular users could see it and nobody could post shouts. Should be fixed now! Jun 22 2019 8:00pm

Oldiesmann: Added a shoutbox for all to enjoy. I think we had one here years ago but don't remember why we got rid of it Jun 15 2019 1:26am

Leek & Potato Soup

Started by Pat, May 23, 2003, 03:25:30 pm

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Pat



I love Leek and Potato Soup.  I make it often.

Leek & Potato Soup

6 med. leeks
1 clove garlic
4 med. potatoes, peeled and cubed
8 cups chicken stock
1 cup light cream
Salt & freshly ground pepper
3 Tbsp minced fresh parsley or chives


Trim all but about 2 inches/5 cm of green part from leeks.  Cut lengthwise halfway into white part.  Spread apart and wash under cold running water.  Slice thinly by hand or in food processor.

In saucepan, combine leeks, garlic, potatoes and chicken stock; simmer, partially covered, for 30 minutes or until vegetables are tender.  Puree in blender or food processor.
(Soup can be prepared ahead to this point; let cool, transfer to freezer containers and freeze.  Reheat gently before continuing with recipe.)

Just before serving, reheat soup; add cream, and salt and pepper to taste.  Remove from heat.  Sprinkle with parsley.

Makes 12 servings (about 1 cup each).



Variation:
Family-Style Leek and Potato Soup
Omit the cream and double the potatoes (don't peel them or you will lose fiber).

Serve without pureeing.  Leftovers can be pureed and frozen.
You can also add any other vegetables such as carrots, green beans and broccoli to this soup.



"Click for Waterloo Wellington, Ontario Forecast"