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LEEK AND POTATO SOUP




Source of Recipe


unknown


List of Ingredients




2 Tablespoons vegetable oil
2 large leeks, thoroughly washed, tough green ends -- discarded, diced (about 2 1/2 c)
1 large onion -- diced
1 lb all-purpose potatoes, peeled and -- thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
½ teaspoon salt
¼ teaspoon ground black pepper
4 cup chicken broth OR water
1 Tablespoon finely chopped fresh chives
1 Tablespoon finely chopped fresh parsley

Recipe



Heat oil in large saucepan over medium heat. Add leeks and onion; saute 5 minutes or until softened but not browned. Add potatoes, carrot, parsley, dill, salt, pepper and chicken broth. Bring to boiling; reduce heat to low; cover and simmer 35 to 40 minutes or unti vegetables are tender. Working in batches if necessary, puree the mixture in a blender or food processor. Serve immediately, garnished with the chopped chives and parsley.

Note: Leeks tend to be quite sandy, so proper cleaning is essential. First cut off root end. Next, cut off tough green pare; slice lengthwise. Run under cool water until grit is gone.