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Leek and potato soup

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Ingredients/Components

medium sized leeks - 3 item
medium sized onion - 1 item
butter - 2 Tbsp
medium sized potatoes - 4 item
clarified chicken stock - 4 c
milk or skimmed evaporated milk or, if you can tolerate it, sweet cream - 1 2
mace optional - 1/4 tsp
salt and white pepper to taste - 1 item
chopped watercress or chives garnish - 1 item
olive oil - 2 tsp
chopped carrot - 1/2 c
chopped onion - 1/2 c
chopped celery - 1/2 c
each reduced sodium chicken broth - 3 cans
lentils - 3/4 c
uncooked long-grain rice - 1/2 c
bay leaf - 1 item
dried oregano - 1/2 tsp
pepper - 1/4 tsp
garlic powder - 1/8 tsp
each stewed tomatoes, crushed - 2 cans

How to make leek and potato soup:

In a large saucepot, cook carrot, onion and celery in olive oil for 5 minutes. Stir in chicken broth, lentils, rice, bay leaf, oregano, pepper and garlic powder. Simmer 20 minutes. Add tomatoes. Return to a simmer, cover and cook 5 minutes or until heated through. Yields 10 cups; 4 to 6 servings.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:

3.3

Average rating: 3.3, total votes: 6

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