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Yummy Leek And Potato Soup

I.am.Vegetarian's picture
Ingredients
  Leeks 1 Pound (455 Gram)
  Garlic 1⁄2 Clove (2.5 gm)
  Butter/Oil 1 Ounce (30 Gram)
  Potatoes 1 Pound (455 Gram)
  Vegetable stock 1 1⁄2 Pint (850 Milliliter)
  Milk 1⁄2 Pint (285 Milliliter)
  81% extraction flour 2 Tablespoon
  Celery salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Parsley 1 Tablespoon, chopped
Directions

1. Clean the leeks and chop into small pieces. Saute together with the sliced garlic in the butter.
2. Peel and slice the potatoes and add with the stock before the leeks begin to brown. Cook for about 20 minutes or until the potatoes are soft.
3. Add the milk to the flour in a bowl and beat until smooth. Stir this into the soup and bring back to the boil.
4. Liquidize or sieve and season to taste. Stir in the freshly chopped parsley before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Leek
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
4

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