Potato Leek Soup
Ingredients:
2 C thinly sliced leeks
½ C thinly sliced carrots
1 C thinly sliced celery
2 Tbsp. butter
2 Tbsp. olive oil
4 C diced, peeled potatoes
6 C chicken stock
salt and pepper
½ tsp. chopped parsley
Instructions:
Serve hot. Serves 4
Origin of recipe: Kim Eagen Latko (Wendy’s “cousin”), who brought it to Elif’s shower…sounds like a hearty soup on a cold snowy night. Jen you can skip on the fresh parsley since you’re allergic! ;)
2 C thinly sliced leeks
½ C thinly sliced carrots
1 C thinly sliced celery
2 Tbsp. butter
2 Tbsp. olive oil
4 C diced, peeled potatoes
6 C chicken stock
salt and pepper
½ tsp. chopped parsley
Instructions:
- Sauté leeks, carrots, and celery in butter and oil until soft. Do not brown.
- Add potatoes, stock, salt and pepper.
- Simmer for 15 minutes or until vegetables are tender.
- Puree in blender and garnish with parsley.
Serve hot. Serves 4
Origin of recipe: Kim Eagen Latko (Wendy’s “cousin”), who brought it to Elif’s shower…sounds like a hearty soup on a cold snowy night. Jen you can skip on the fresh parsley since you’re allergic! ;)