Potato Leek Soup


3 medium leeks
1 medium onion
4 carrots, peeled
2 stalks celery
3 medium white potatoes, peeled
Salt and paper to taste
1/4 tsp. garlic powder
2 bay leaves
40 oz. chicken broth
40 oz. water

Clean leeks and split lengthwise into 4 sections, then shop into small pieces.  Chop onion, carrots, and celery into small pieces.  Cut potatoes into 1/4 inch cubes.

Place leeks, onion, carrots, and celery into a large dry pot and simmer until ingredients soften.

Wash off potato cubes in colander to rinse off starch and dry with paper towel, then add to the vegetables.  Add seasonings.  Stir all ingredients frequently, not allowing them to stick to the bottom of the pot.  When vegetables are softened, add broth and water.  Bring to a steady simmer, and simmer until potatoes are cooked. Remove bay leaves before serving.  Soup can be pureéd if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: