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Leek and Potato Soup

  leek soup3 pounds medium potatoes

3 leeks or about 6 cups chopped

6 Tablespoons butter

6 to 8 cups water or chicken broth

1 cup half and half or evaporated milk

Salt and pepper to taste

Garnish:  Bacon bits and/or sour cream and chives 

1. Peel and cube potatoes.  Wash, trim, and chop the leeks, using as much of the green tops as is fresh.

2. In large stock pot, melt butter and add leeks, lightly cooking on medium heat until wilted.

3. Add potatoes and broth.  Bring to boil, reduce heat and simmer until potatoes are tender, about 40 to 45 minutes.  If a thicker soup is desired, drain some of the liquid at this time.   Add half and half or evaporated milk and heat before serving.  Taste for salt and pepper.   Garnish, as desired. 

Serves 14 – 16 


Recipe is adapted from The Peach Tree Tea Room Cookbook

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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