|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
71 - 80 of 119 for potato soup leeks
Brown celery and leeks. Boil potatoes in chicken broth. Add other ingredients and simmer until potatoes are cooked.
Melt butter in large saucepan. Add leeks and onion, cover, ... For a smooth soup, place vegetables ... add milks and pepper. Heat to serving temperature.
Prepare chicken stock ... Set aside. In soup kettle, saute potatoes and leeks in butter until ... Do not boil, as milk can scorch. Makes about 4 quarts.
Eight 1 cup ... serving. In a soup pot, melt butter. Mix in leeks, cover pot ... broccoli, correct seasoning and finish with several twists of your peppermill.
In a soup pot, melt butter. Mix in leeks; cover pot ... be thick. Mix in broccoli, correct seasoning, and finish with several twists of your peppermill.
Heat the butter ... oven. Add the leeks and stir to ... flavor developes. Season with white pepper and salt to taste. Serve in mugs with favorite crackers.
In a heavy ... simmer the potatoes, leeks, chicken stock ... tender. Force the soup through a food ... Serve garnished with fresh chives or fresh parsley.
Cook leeks and potatoes in the water until tender. Season with salt and pepper. Add remaining ingredients. Serve hot with crackers and butter.
Soup may be pureed ... is added. Trim leeks, wash well. ... to heat but do not allow to boil. Add wine (optional). Serve garnished with chopped parsley.
Wash leeks thoroughly and discard ... minced parsley. (This soup may be whirled in a blender to make a puree). If it becomes too thick, add milk or broth.
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