Leek soup

Leek soup



  • pkg - 1 lb
  • sour cream - 1 c
  • salt - 1 item
  • stick margarine - 1 item
  • cornstarch - 4 6
  • water - 2 qt
  • lemon juice - 1 item
  • pepper - 1 item
  • beef bouillon cubes - 8 item
  • leeks - 3 lb
  • potatoes, diced I use 8 to 10

How to make leek soup:

Wash leeks. Wash leeks and once more for good measure. Melt margarine in large pot. Add leeks and saute for 5 to 10 minutes until tender. Add potatoes, bouillon cubes and water. Cover and allow to cook until potatoes are tender, stirring occasionally. Mix together sour cream and cornstarch and add to soup to thicken. Salt, pepper and lemon juice are added to taste. Ham is added in the last 5 minutes or so to allow to heat through. Eggs are halved and floated in soup when served.

Recipe categories: Soups & stews, Onions, Stocks.

Leek soup
Average rating: 4.3 of 5, total votes: 6
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
milk, stalks celery, sliced, celery, crab meat, large onion, beef, stew beef, backfin crabmeat, stewing chicken, quartered, to 8 large hard-shell clams, chopped fine
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