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Spud & Leek Soup

Spud leek soup

3 T butter
1 small onion, coarsely chopped
½ cup chopped carrot
½ cup chopped celery
3 leeks, sliced (white & light green part only)
1 garlic clove, minced
4 cup diced potato
2 cup chicken broth
¼ tsp pepper
½ tsp salt
1 tsp basil flakes
2 cups milk
1 cup sour cream
Cheese for garnish, optional

Put first 6 ingredients into large pot. Sauté veggies until onions are clear. Add potatoes, broth and basil. Bring to boil; cover & cook slowly until veggies are done. Stir occasionally. Stir in milk and cream. Heat; do not boil! Garnish with cheese to serve.

Chef’s Note: optional meat additions
1 cup chopped ham, bacon, Canadian bacon, sausage sauté with veggies