February 25, 2017
Comfort Food, Soups/Stews, Vegetables,
Leek , Potatoes , North American, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
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"Basic, but wonderful."
Clean the leeks, washing away all the sand, trim the coarse tops, saving as much of the top as is tender, and slice thin.
Save several slices of leek for garnish.
Saute the potatoes and leeks in the butter over medium heat in a 6-quart stock pot for 5 minutes or until edges are golden.
Add the chicken broth and bring to a boil. Simmer over medium heat for 20 minutes.
Add all the seasonings and milk and continue simmering for at least another 30 minutes, stirring occasionally to prevent sticking.
Add the cream and check for salt, adding more if desired. Heat thoroughly. Garnish with parsley and or a few slices of leek on top of each bowl.
Yield: 8 cups (or 4 servings)
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One great tasting soup, would give it more stars if I could. Each year we do Clam Chowder and an additional soup choice for Christmas Eve, this soup was such a hit it will be the one served alongside our traditional chowder. I still haven't managed to find the chervil which had me add extra parsley, nor the fresh tarragon but did add a bit of the dried which worked well giving me a company quality soup. A keeper!
Very good soup, and easy to make. I cut milk to 2 cups, because we like it thicker. The tarragon is a great addition.