Favourite Leek & Potato Soup
Granny's Leek and Potato Soup recipe
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
|
*
|
| 3 | medium |
potatoes
peeled |
|
| 1 | medium |
onions
peeled |
|
| 1 | ounce |
margarine
|
|
| 30 | ounces |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
|
*
|
| 3 | medium |
potatoes
peeled |
|
| 1 | medium |
onions
peeled |
|
| 28.9 | ml/g |
margarine
|
|
| 867 | ml/g |
chicken broth
|
|
Directions
Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
Melt the margarine in a large saucepan, add the vegetables and toss in the margarine for 5 minutes then pour the stock or water into the saucepan.
Add a little seasoning.
Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh ilavour ofthe leeks.
Sieve or liquidise and reheat. Top with the yogurt or cream.
