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Category: Main Course
Potato Leek Soup - TastyPlanner.com
Chef: David Toews
One of Barbara’s favorites and a classic!
Ingredients
2 large leeks
3 med potatoes
1 Tbs butter
2 cups low-sodium chicken stock
1/4 tsp salt
1/4 tsp pepper
1 cup low-fat milk
2 tbs chopped parsley
Instructions
Wash and slice the leeks into small pieces. Peel and dice the potatoes.
Saute the vegetables together in butter for 5-10 minutes on med, stirring frequently. Avoid browning them.
Put into a large pot together with stock, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 min. Remove from heat and let sit for 5 minutes.
Add the milk and re-heat the soup gently but do not boil. Stir in the parsley.
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Recipe Comments
Thanks – been looking for a leek and potato soup that doesn’t liquidise the ingredients! My Aunt used to make potato soup with almost whole potatoes in it!
That sounds cool. I remember the parents of a friend who would go camping and bring a giant stockpot in which over the fire they slow cooked large whole clams and whole potatoes.
