Guest guest Posted February 18, 2000 Report Share Posted February 18, 2000 Formatted and Posted by: Donni * Exported from MasterCook * Leek and Potato Soup Recipe By :The Fannie Farmer Cookbook * Marion Cunningham Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 6 leeks -- sliced very thin 3 stalks celery with leaves -- sliced very thin 3 cups water 2 medium potatoes -- peeled and diced 3 cups milk Salt Freshly ground pepper Melt the butter in a large pot and add the leeks and celery. Cook for about 10 minutes over moderate heat, stirring often. Stir in 1 cup of the water, cover, and cook 10 minutes more. Add the potatoes and 2 more cups water, cover and cook 10 minutes. Stir in the milk, cover, and cook until the potatoes are just tender, about 10 minutes more. Add salt and pepper to taste. COLD CREAMY LEEK AND POTATO SOUP: Puree the soup when done and stir in 1 cup heavy cream. Serve when chilled. Yield: " 8 Cups " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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