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Potato-Leek Soup

Wednesday, 13 October, 2010 - 3:30 pm

 Ingredients:

 

5-6 leeks
½ cup margarine
2 stalks celery, chopped
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken stock or bouillon
Salt
Pepper

Directions:

Cut the roots from leeks and discard tough outer leaves. Cut each leek in half lengthwise. Rinse thoroughly with cold running water to remove grit. Slice leeks crosswise into ¼-inch pieces starting with the white end and using enough of the green part to make 5cups.Melt margarine in a large soup pot over medium heat. Add leeks, celery, and onion; sauté until tender and lightly browned. Add stock and potatoes. Bring mixture to a boil, reduce heat to low, and simmer, covered, for 30-40 minutes or until potatoes are tender. Season to taste with salt and pepper. Transfer the soup in batches to the container of a blender or food processor, process until smooth. Return soup to pot and reheat.

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