Recipe Center
Potato and Leek Soup
Ingredients
1 small onion, chopped finely
2 small leeks, white section, chopped finely
5 potatoes, chopped
¼ tsp parsley
6 cups hot chicken stock
¼ cup milk or cream
pinch thyme
salt and pepper to taste
Directions
- Heat butter
- Add onion and leeks when hot
- cover and cook for 8 minutes over low heat
- Add potatoes and spices; mix and cook for three minutes
- Add chicken stock; season well; bring to a boil
- Cook, uncovered, 30 - 35 minutes over low heat
- Stir in cream and serve.
NOTES:
- You may wish to use a potato masher before adding the cream. For a smoother soup, purée before adding cream.
- We prefer "chunky" soup and find that milk works satisfactorily and is less "fattening".
- Original recipe called for Chervil (a member of the parsley family) instead of parsley
- Slightly modified from "Puréed Potato Soup" in Easy Cooking for Today by Pol Martin. Copyright © 1988 by Brimar Publishing Inc., ISBN: 2-920845-07-1