Potato Leek Soup
This is so delicious that a dinner guest asked if she could take the leftovers home!! lol
Ingredients:
3 Medium Leeks-Cut in half lengthwise and Sliced into 1/2 ” slices
Wash Thoroughly! – Spin in Salad spinner!
Melt 1 TBS. butter in large saucepan & saute leeks until wilted.
When leeks are wilted add 3 large Russett Potatoes, 2 cups chicken or vegetable broth
(or 2 cups water and 1 veggie or chicken boullion cube)
Cover & Simmer until potatoes are tender.
Puree in blender (or use an emersion blender) Add Salt, pepper and 1 1/2 cups light cream.
I like to hold a few chunks of potatoes out and put them in after I puree the rest.
Top with chopped chives or green onions.
This came from my friend Mary so I’m not sure of the origin but it is definitely a winner!
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