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Chunky Leek And Potato Soup


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Serves | Prep Time | Cook Time

Ingredients

4 Tbls. butter
2 leeks, washed and chopped
1 small onion, finely chopped
3 garlic cloves, chopped*
1/4 tsp. thyme*
2 cans (14 oz) chicken or vegetable stock
1 1/2 pounds potatoes, peeled and chopped
1 cup finely chopped cooked ham*
salt and pepper to taste

*these are the ingredients that I added for some additional flavor.


I found this recipe in a cookbook at the local libary. I made some additions to it and it turned out great. Even my picky hubby went back for seconds.


4 Tbls. butter


2 leeks, washed and chopped


1 small onion, finely chopped


*3 garlic cloves, chopped


*1/4 tsp. thyme


2 cans (14 oz) chicken or vegetable stock


1 1/2 pounds potatoes, peeled and chopped


*1 cup finely chopped cooked ham


salt and pepper to taste


Heat 2 Tbls. of the butter in a large saucepan, add the leeks, onions, garlic, and thyme and cook gently, stirring occasionally for about 7 minutes, or until softened but not browned. Add the potatoes to the pan and cook, stirring occasionally, for 2-3 minutes, then add the stock and ham and bring to a boil. Cover the pan and simmer gently for 30-35 minutes or until the potatoes are very tender. Adjust the seasonings, remove the pan from the heat and stir in the remaining butter in small pieces. Serve hot with some crusty bread to soak up all the broth.


*these are the ingredients that I added for some additional flavor.


Pairs Well With


Notes

I found this recipe in a cookbook at the local libary. I made some additions to it and it turned out great. Even my picky hubby went back for seconds.

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