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    Potato-Leek Soup


    Source of Recipe


    Aunt Saunny

    a.. 4 cups diced potatoes
    b.. 3 to 4 cups thinly sliced leeks (3 or 4 leeks)
    c.. 1 bunch green onions, chopped
    d.. 2 cups chicken broth (canned, bouillon, or base)
    e.. 4 to 6 slices bacon, cooked, drained, and crumbled
    f.. 1 cup evaporated milk
    g.. 1/2 to 1 cup shredded cheese (optional)
    h.. salt and pepper to taste

    Combine all ingredients and cook on low for 8 to 10 hours. Add
    evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust
    seasonings. Mash with a potato masher to thicken, or puree for a smooth
    consistency, adding additional milk or broth if necessary.
    Serves 4 to 6
 

 

 

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