Saturday Menu : Leek and Potato Soup
We have made this Leek and Potato soup since 1997, with
various variations. Today we added some celery and carrots,
plus milk and flour to make it a bit creamy.
Basic recipe contains:
- 4 tablespoons butter or margarine
- 4 sliced leeks (4 cups)
- 1.5 pounds sliced russet potatoes
- 6 cups unsalted chicken stock
- 1 tablespoon salt
Serves 6
This family favorite soup is usually made with our own
home grown leeks. This year's crop was good and now
mulched with leaves for winter protection. These usually
survive until next March or April.
Recipe from:
A Passion for Potatoes by Lydie Marshall
200 recipes for appetizers, entrees, side dishes and desserts.
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