Supper Potato Soup Recipe
Summary
Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 6 medium-size leeks | ||
| Onion | 1 Large, chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Water | 8 Cup (16 tbs) | |
| Peppercorns | 6 | |
| Bay Leaf | 1 | |
| Ham bone | 1 | |
| Potatoes | 6 Large, quartered | |
| Salt | 3/4 Teaspoon | |
| Milk | 3 Cup (16 tbs) | |
Directions
MAKING
1. Prepare the leeks by cutting the coarse tops and root ends.
2. Then finely chop the green ends to make 1/4 cup and keep aside.
3. Take the remaining leeks and chop them coarsely.
4. In large kettle saute leeks and onion in butter or margarine 8 to 10 minutes such that tender.
5. To the kettle add water, peppercorns, bay leaf and ham bone and bring to boil with cover.
6. Reduce heat and let it simmer for 1 1/2 hours.
7. Add potatoes and salt and cook for 20 minutes such that potatoes are soft.
8. Prepare the ham by removing its bone, picking off any meat and chopping it and save.
9. Into large bowl through fine strainer sieve soup mixture, chill and skim off any fat.
10. With milk and pieces of ham combine soup mixture and heat just to boiling.
SERVING
11. To serve optionally add salt and pepper and garnish with chopped leeks.
1. Prepare the leeks by cutting the coarse tops and root ends.
2. Then finely chop the green ends to make 1/4 cup and keep aside.
3. Take the remaining leeks and chop them coarsely.
4. In large kettle saute leeks and onion in butter or margarine 8 to 10 minutes such that tender.
5. To the kettle add water, peppercorns, bay leaf and ham bone and bring to boil with cover.
6. Reduce heat and let it simmer for 1 1/2 hours.
7. Add potatoes and salt and cook for 20 minutes such that potatoes are soft.
8. Prepare the ham by removing its bone, picking off any meat and chopping it and save.
9. Into large bowl through fine strainer sieve soup mixture, chill and skim off any fat.
10. With milk and pieces of ham combine soup mixture and heat just to boiling.
SERVING
11. To serve optionally add salt and pepper and garnish with chopped leeks.
Chef
