Leek and Potato Soup

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Leek and Potato Soup Ingredients

5 md Potatoes; chopped	1 Bay leaf
2 ts Oil or butter	2 Sprigs parsley
2 sm Leaks; thinly sliced, (I	1 c Milk
1 Clove garlic (I used a tsp	Salt
200 g Bacon pieces-finely chopped	White pepper
6 c Chicken stock	Grated cheese

Instructions for Leek and Potato Soup

I love this soup, but the usual call for cream sorta puts me off. In my New Zealand Edmonds Cookery Book, over 3 and a half million copies have been sold, (thats one book for every man, woman and child in New Zealand) I found this Leek and Potato soup made with a cup of milk instead of cream. Its not as thick as I like it, but a lot healthier for everyday eating. Cook potatoes in boiling salted water till tender. Drain,mash and set aside. Heat oil in a large saucepan. Add leaks, garlic and bacon. Cook till soft, but not browned. Pour in stock. Add bay leaf and parsley sprigs. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and parsley. Add mashed potatoes. Stir and simmer for 15 minutes. Stir in the milk and chopped parsley. (I used frozen parsley) Season with salt and pepper to taste. Serve garnished with cheese. (I give the cheese a miss) Posted to TNT - Prodigys Recipe Exchange Newsletter by Rayna Knighton on Sep 03, 1997

Main Ingredient: PotatoCuisine: Uncategorized