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Creamy Potato and Leek Soup recipe |
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4 servings
Ingredients:
6 potatoes, peeled and cubed1 (14.5 ounce) can chicken broth2 leeks, chopped2 teaspoons margarine1 1/2 cups heavy whipping cream
Instructions:
In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender.Add the leeks and the cream to the potatoes and stir well.(Note: This is the point I like to take a potato masher and slightly thicken the soup.)
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