Recipe Cottage


LOCATION: Recipes >> Soups >> Potato Leek 13

Print this Recipe    Potato Leek 13

Leek And Potato Soup
Yield: 8 servings

1 tablespoon olive oil
3 large leeks; trimmed and chopped
1 clove garlic; finely chopped
3 large potatoes; peeled and diced
5 cups homemade chicken stock; or
1 tin(10-oz) chicken broth plus water
1 teaspoon chopped fresh thyme; or
pinch dried
1/2 teaspoon pepper
salt to taste
1/4 cup chopped chives or green onions

Heat oil in large saucepan or Dutch oven. Add leeks and garlic.
Cook gently for 5 to 7 minutes, or until leeks wilt. Add potatoes
and combine well. Add stock and bring to boll. Add thyme, pepper
and salt. Reduce heat and simmer gently for 20 minutes, or until
potatoes are tender.

Puree soup through food mill or in food processor or blender.

Return soup to heat and heat thoroughly. Taste and adjust seasonings
if necessary. Sprinkle with chives before serving.

Clam Chowder: Drain and reserve liquid from two 5-ounce tins clams.
Add water to reserved liquid to make 4 cups. Use this clam broth
instead of chicken stock and make soup up to Step 3. Puree half of
soup, leaving some potatoes in chunks. Add drained clams and heat
thoroughly. Sprinkle with chives.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.