Leek and Potato Soup

Ingredients

  • 3 tablespoons butter
  • 2 large russet potatoes (about 18 ounces total), peeled, diced
  • 4 ½ cups (or more) chicken stock or canned low-salt broth
  • 2 tablespoons chopped fresh chives

1. Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cu...

View full recipe at SpringPad

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