Thursday, February 25, 2010

Potato Leek Soup Recipe

1 stick butter or margerine
1 lg onion, chopped
1 pkg. leeks, chopped (white part only)
4 sticks celery, chopped
2 tsp. fresh or dried parsley
8 potatoes, chopped into cubes
3 cups water or broth
1 quart milk, heated
salt and pepper to taste
1 green onion, chopped
Cheddar cheese, grated (optional)

Melt butter in dutch oven or large saucepan. Add onion, leeks, celery and parsley; cook til onions are transparent.  Add potatoes and water and cook until potatoes are done, about 15 minutes. Mash potatoes with potato masher and add milk, seasonings and thinly cut green onion top. Check for seasoning and add more salt if desired.  If too thick, add more milk.  Garnish with Cheddar cheese, if desired. 

I got this recipe out of Locust Grove Baptist Church Our Daily Bread Heritage Recipe Collection.  They are still selling this cookbook at Two Friends Gift Shop and Ole Hickory BBQ in New Market, AL for $20. 

I usually just make 1/2 a recipe.  It makes enough for hubby and I to have leftovers the next day.  I made the following changes to the recipe, I use whole milk, butter and dont use the cheese or green onion.  I also start using the potato masher before the potatoes are actually completely done cooking as there is not a lot of water in the pot.  I did measure the potatoes I used for half a recipe and it was approximately 3 cups of potatoes.  I usually buy the leeks ahead of time and chop them up with an onion and freeze them in a bag.  Then all I have to do is just chop the celery and potatoes.  Remember the finer the chopped veggies the less cooking time!  You also want to stir this as it will burn and there is nothing like brown potato soup yuk!

Let me know if you like this recipe!

Talk to ya later!


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