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| POTATO AND LEEK SOUP | |
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2 tbsp. butter 1 large onion, chopped 2 leeks, chopped 2 tbsp. all-purpose flour 4 cups chicken stock 3 medium potatoes, peeled and cubed salt and pepper, to taste 1 cup low fat milk Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock. Add potatoes, bring to the boil, simmer gently for 30 to 40 minutes or until potatoes are soft. Stir in milk and seasonings. Puree soup in a blender. Add salt and pepper to taste. Serves 6. Submitted by: Carla | |
| 19 reviews | Add review Share |
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recipe reviews #133518
Cheerey Ferriss (Louisiana) says:
Yummy! Added sauteed mushrooms as garnish.
#138172
Bambam (Illinois) says:
Delicious. Thanks for sharing this recipe. My family loves it.
#144581
Jill (New Jersey) says:
I prepared this with onions and celery. I didn't add the milk or put it through the blender and it was just awesome. I didn't even had proper broth but made cups of it with water and bouillon cubes. Just added a little black pepper and a dash of marjoram. Family loved it.
#178556
Sarah (Saskatchewan) says:
Delicious - made exactly as is! My daughter loves this soup cold.
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