Try this Leek and Potato Soup recipe, or contribute your own.Suggest a better description
IMPORTANT - Do not use baking potatoes. Use only thin skin white or Red Bliss. Mince leeks and onion finely. Saute leeks and onion in butter in a large soup pot until soft. Slice potatoes very thin. Add sliced potatoes and chicken stock to soup pot and cook over medium high heat until potatoes are fully cooked and soft. Approx. 30 minutes. Let mixture cool Puree potatoe and broth mixture in a food processor or blender in batches until smooth. Return to soup pot add milk and cream and bring to a boil. Serve and enjoy. This recipe makes about 8 quarts of soup. Dont worry though, this soup freezes exceptionally well.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (36%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.8mg||1 %|
|Sodium 9.4mg||0 %|
|Potassium 34.3mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 0.8g||1 %|
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Calories per serving: 11
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