colowyo0809
Lovin' The Homestead
3 fist-sized potatoes
3 leeks
1 stalk celery
1 large carrot
1/4th cup (1/2 stick) of real butter. don't use margarine. i will disown any and all knowledge of your existence.
3/4 teaspoon salt
1/2 cup water
3 cups milk or nondairy liquid
Snippets of thyme, marjoram and basil
Peal and cube the potatoes, clean and chop the leeks, chop the clery, and peel and dice the carrot. Place the prepared vegetables and the butter in a saucepan. Add the salt and cook over medium heat, stirring constantly, unti butter is melted and the vegetables are coated.
Add the water and bring to a boil, then cover and simmer. Cook until the potatoes are tender, adding more water if needed.
Remove vegetables and puree witht he milk in a food processor or blender. Return to saucepan and add herbs. Reheat but do not boil.
Makes 6 1/2 cups, 6 servings.
note: if green stalks of the leeks are used, the soup will be green; if only the white part, the soup will be cramy white. It's good either way.
We got this recipe from the Gluten-free Gourmet book very good mmmmm
3 leeks
1 stalk celery
1 large carrot
1/4th cup (1/2 stick) of real butter. don't use margarine. i will disown any and all knowledge of your existence.
3/4 teaspoon salt
1/2 cup water
3 cups milk or nondairy liquid
Snippets of thyme, marjoram and basil
Peal and cube the potatoes, clean and chop the leeks, chop the clery, and peel and dice the carrot. Place the prepared vegetables and the butter in a saucepan. Add the salt and cook over medium heat, stirring constantly, unti butter is melted and the vegetables are coated.
Add the water and bring to a boil, then cover and simmer. Cook until the potatoes are tender, adding more water if needed.
Remove vegetables and puree witht he milk in a food processor or blender. Return to saucepan and add herbs. Reheat but do not boil.
Makes 6 1/2 cups, 6 servings.
note: if green stalks of the leeks are used, the soup will be green; if only the white part, the soup will be cramy white. It's good either way.
We got this recipe from the Gluten-free Gourmet book
very good mmmmm
I love leek and potato soup. Leeks and anything, really.
