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Potato Leek Soup III (D, KLP, TNT) (Soupe aux Poireaux)
Source: "La Bonne Cuisine Francaise," by M.C Bisson
Serves: 6

3 leeks
1 pound potatoes
50g butter
1 liter milk
1 liter water
Coarse salt, pepper

Clean the leeks, peel the potatoes and wash.

In a BIG pot, place the leek cut in pieces of 3-4cm, and the diced potatoes. Cover with water and milk. Add 1 teaspoon of coarse salt and pepper to taste.

Bring to a boil, then reduce the flame and cover. Continue cooking 1 hour. Puree the soup in a blender.

Place the butter in the serving dish, and add the hot soup.

Poster's Notes:
Do not use the green parts of the leek in winter, the strong flavour affects the taste of the soup.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A