Chick Farm Recipe Collection
Leek & Potato Soup
A hearty and delicious winter soup that freezes beautifully.
8 tbs (1 stick) butter
5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
4 cups roughly chopped potatoes
2 qts chicken stock or water
1 cup cream or milk
Freshly ground pepper
Melt the butter in a saucepan, add the leeks, celery, and onion, and stew slowly until golden brown and soft, about 10 minutes. Do not let the mixture brown.
Add potatoes and chicken stock or water; cover and bring to a boil. Reduce heat and simmer until potatoes are cooked through -- 20 to 40 minutes, depending on age of potatoes and how finely they are chopped.
Mash vegetables or roughly puree in a food processor. Heat the cream or milk and add to the soup, along with salt and pepper to taste.
The soup, minus the cream or milk, keeps very well in the refrigerator and freezes beautifully. Reheat and add the cream or milk at serving time.
Yields: 4 Servings
Victory Garden Cookbook