Classic Leek And Potato Soup Recipe
Ingredients
1 bunch leeks (usually 3 large ones, or 4 or 5 smaller ones)
2 tablespoons butter
2 pounds potatoes, peeled and diced
2 quarts water or chicken broth (canned or freshly made)
1/2 cup half-and-half (half milk, half cream)
Salt and pepper
Minced parsley
Crisp croutons
Directions
Wash the leeks very thoroughly and discard the tough part of the green tops.
Cut in thin slices and and again rinse, draining well.
Cook in the butter until soft.
Add diced potatoes, water or chicken broth, and simmer for 40 minutes.
Add cream and salt and pepper to taste.
Sprinkle with minced parsley.
Cut in thin slices and and again rinse, draining well.
Cook in the butter until soft.
Add diced potatoes, water or chicken broth, and simmer for 40 minutes.
Add cream and salt and pepper to taste.
Sprinkle with minced parsley.
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