Southern Illinois Money Savers

Until this past week I had never bought nor tasted a Leek.  I actually wasn’t sure what they were like at all, but this recipe had great reviews so I thought it was worth trying.  Of couse I did make some changes.

• 3 sliced leeks (whites and some green)
• 6 medium sized potatoes dices
• 2tbs butter
• 2 cans chicken broth
• 3 tablespoons flour
• 3/4 teaspoon black pepper
• 1 teaspoon basil
• 1/4 teaspoon paprika
• 1/2 cup milk

Melt butter in pot over medium heat, sauté leeks for 5 minutes. Add potatoes and sauté 5 minutes more. Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil and paprika. Simmer for 20-25 minutes until potatoes are tender. Whisk milk with 1 tbsp flour and whisk into soup. Heat til bubbling again

Knowing my family I added more potatoes and less butter.  I also added a dash or two of garlic.  Since the added potatoes made our soup thicker I chose not to add the flour at the end with the milk.

This turned out so good!  We all loved it, even picky Jonah.  There were no left overs every bite is gone.  Leek and Potato Soup definitely works for us.

Check out more great recipes at Balancing Beauty and Bedlam, Blessed with Grace, All the Small Things, $5 Dinners, A Southern Fairytale

This entry was posted on Tuesday, December 15th, 2009 at 9:00 pm and is filed under cooking, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.