Leek And Potato Soup
- 3 large leeks
- 6 medium potatoes
- 2 c. broth, can use beef bouillon cubes or vegetable stock
- 2 c. milk
- 1 Tbsp. butter
- 1 Tbsp. chives
- 1 tsp. coarse black pepper
- 1/2 tsp. paprika
- 1 tsp. garlic salt
- 1 Tbsp. parsley
- 1 tsp. oregano
- 1 tsp. rosemary
- Melt butter in a large boiler.
- Trim roots and about 1/2 greens off leeks.
- Slice leeks in very thin slices and saute in butter at medium heat for about 5 minutes.
- Cube potatoes.
- Add broth, milk and potatoes to leeks.
- Add other ingredients.
- Use additional milk and broth by halves if more liquid level is desired.
- Cover and cook over medium heat until potatoes are done (usually about 20 minutes).
- Serves 4.
leeks, potatoes, broth, milk, butter, chives, coarse black pepper, paprika, garlic salt, parsley, oregano, rosemary
Taken from www.cookbooks.com/Recipe-Details.aspx?id=504640 (may not work)