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Potato Leek Soup is a hearty, meatless soup that will appeal to anybody who likes mashed potatoes. For a complete meal, add a tossed green salad and a few slices of french bread. Special
tools: Large cast iron pot, our pot has a 12-quart capacity 3
cups sliced leeks, white to light parts only Over medium heat, heat olive oil in cast iron pot. Add chopped leeks, lower heat to medium-low and cook for 5 minutes, stirring as needed. Add flour, increase heat to medium and stir for 2 minutes. Remove from heat, let cool slightly and add 1 cup water. Blend well and add remaining water, potatoes and salt. Bring to a boil, lower heat and simmer for 40 minutes.
Photo: Principal ingredients for Leek soup. Today, Sharlene is using low-fat canned broth instead of the homemade variety, to save time. Potatoes aren't shown in the photo. The plate to the left holds the cut leeks. Remove from heat, mash ingredients with a potato masher, stir in milk and heat. Serve immediately. You can add bacon, sausage, or just about any kind of meat to the soup to make it a hearty main dish.
Photo: Today's version isn't vegetarian, as Sharlene has added small balls, about the size of a large grape, of ground chicken to the soup. It's cooking in our large stock pot. Naturally, it is nice to serve the soup immediately, but that can't always be done. Rest assured, this soup freezes well; I've eaten this soup, which tasted great, after being frozen for six months.
Copyright(c) 2006 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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