Leek and Potato Soup


  • Garnish: 1 teaspoon finely chopped curly parsley
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons finely chopped fresh dill
  • 6 medium carrots, peeled and medium chopped
  • 3 ½ pounds Red Bliss potatoes, scrubbed, unpeeled, and medium chopped
  • 2 pounds marrow bones
  • + 4 more ingredients
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 5 medium cloves garlic, finely minced
    • 4 tablespoons salted butter or margarine
    • 8 leeks, white part only, washed and medium juilenned

1. Heat the butter in a medium skillet and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Set aside. 2. Heat the chicken broth with the marrowbones in a large stockpot over medium heat. Simmer for 10 minutes, ...

View full recipe at SpringPad


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