Potato and Leek Soup
Instructions:
- This creamy soup, along with French bread, makes a delicious and filling meal. Leftover soup keeps well in the refrigerator and can be reheated the next day.
- 3 medium-sized potatoes, peeled and sliced 1/8 -inch thick
- 3 medium-sized leeks, washed thoroughly and sliced 1/8 -inch thick (do not use the tough, dark green part), or 3 medium-sized yellow onions, thinly sliced
- 3 10 3/ 4 oz. cans (about 4 1/2c.) chicken broth
- 1 chicken-broth can of cold water
- 1/2 c. whipping cream (add up to an extra 1/2 c. milk if you like your soup thin), or half and half, or evaporated skim milk
- 2 tbsp. butter or margarine
- 2 tsp. salt
- 1/ 2 tsp. pepper chopped chives
- Combine potatoes, leeks or onions, chicken broth, and water in a large heavy pot or saucepan and cover. Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
- Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth. (If they will not mash easily, soup has not cooked long enough. Let it simmer 10 to 15 minutes longer.)
- Add cream (or half and half, or evaporated skim milk), butter (optional), salt, and pepper.
- Heat soup just to the boiling point. (Do not boil.)
- Preparation time: 1 hour 15 minutes
- Serves 4 to 5