Potato And Leek Soup Recipe
Ingredients
1/4 cup butter
4 leeks (white part only), finely chopped
1/2 cup finely chopped green onions
4 large potatoes, diced (4 cups)
4 cups water
3 tsp salt
1/2 tsp pepper
3 cups milk, scalded
1 tbsp butter
Salt
Croutons
Directions
Melt 14 cup butter in large saucepan and add leeks and onions.
Cook gently, stirring, 5 minutes.
Do not brown.
Add potatoes, water, 3 tsp salt and pepper.
Cover and cook over moderate heat about 30 minutes or until vegetables are tender.
Rub mixture through a sieve or whirl in a blender.
Return to saucepan.
Bring back to a boil and stir in hot milk and 1 tbsp butter.
Taste and add more salt if necessary.
Serve immediately topped with croutons.
Cook gently, stirring, 5 minutes.
Do not brown.
Add potatoes, water, 3 tsp salt and pepper.
Cover and cook over moderate heat about 30 minutes or until vegetables are tender.
Rub mixture through a sieve or whirl in a blender.
Return to saucepan.
Bring back to a boil and stir in hot milk and 1 tbsp butter.
Taste and add more salt if necessary.
Serve immediately topped with croutons.
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