What’s for Dinner?
Potato and Leek Soup
Delish Fall Dish
-Julie Ryan Evans
Here’s a great fall recipe that’s yummy and comforting. For the most part, it’s quite healthy; there is that little bit of half and half, but don’t omit it because it really makes the soup!
This is from Twinfare by Connie Loux-Murray and Chris Loux-Henning, twins of course. For more recipes from them as well as menus and party planning tips, visit twinfare.com.
4 Tablespoons Butter
2 pounds boiling potatoes, peeled and sliced
1 pound leeks, white and green parts, washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups chicken stock
2 cups of milk
1 bay leaf
2 Tablespoons fresh parsley, minced
Slat and ground white pepper to taste
½ cup half and half
¼ cup fresh chives, chopped
In large saucepan, melt butter over medium heat. Add vegetables, cover and cook for 5-7 minutes, stirring frequently. Add stock, milk, bay leaf, parsley, salt and pepper. Reduce heat to low. Remove bay leaf. Add half and half and chives.