Cooked From the Heart » soup, vegetables » Leeks & Potato Soup
Leeks & Potato Soup
This is a quick, easy and vegetarian version of the Chicken & Corn Chowder we cooked previously which was meant to have some leeks in it. This is the Clone’s new favorite soup because it doesn’t have any meat and it has leeks which she planted herself, so it’s her new favorite vegetable.
INGREDIENTS:
1/4 cup butter
1/4 cup flour
2 cloves garlic
3/4 cup chopped onions
1 cup leeks, sliced thin
1/2 cup carrots, diced
1/2 cup celery, diced
6 cups vegetable broth
3 cups diced potatoes
1 cup corn
Salt & Pepper
Start by melting the butter in a hot pan and cooking the flour in it for a couple of minutes. Add the garlic, onions, leeks, carrots, celery, corn and potatoes and let it saute’ until it is fragrant, about 5 minutes. Add the broth and let it simmer for 15-20 minutes or until all the vegetables are tender and the broth has thickened up a bit. Season with salt and pepper and serve.
Written by Jeanette Moore (JMom)
I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.
Filed under: soup, vegetables
[...] instance. So when we gathered some leeks from the garden a few weeks ago, she immediately requested potato leek soup. Just before serving, she topped her soup with a few pieces of grilled chicken breasts that she [...]
Wow! It is easy! I’ll try that one myself sometime!
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[...] that soup weather will soon be past again, she requested soup for dinner. She’s always loved Potato Leek Soup but this time she said she would try mushrooms if it’s in the soup. Normally, she [...]