Gar­den fresh recipe: Leek and po­tato soup

Manitoba Gardener Magazine - - CONTENTS - By Ian Leatt

Warm, fresh, hot, just the way to keep the cold at bay

The sim­plest things al­ways come to those that wait and what bet­ter way to uti­lize those veg­eta­bles that you have hang­ing around from last week. (If not, the store will have them for sure). A rel­a­tively quick recipe to help keep the chill off your bones.

Leek and po­tato soup

1 cup but­ter

3 fresh leeks chopped

2 litres chicken broth

7 large po­ta­toes peeled and diced Pinch of salt and pep­per to taste. 2 cups whip­ping cream 1 ta­ble­spoon corn starch

Place a large pot on medium heat. Add the but­ter and leave to melt. Place the chopped leeks and salt and pep­per in the pot and stir un­til clear and ten­der. Do not leave unat­tended typ­i­cally about 10 min­utes – you do not want them burn.

In a large bowl pour the broth and ad the corn starch mix thor­oughly through, then add to the pot. Place the po­ta­toes in the pot and bring boil. Pour in the cream and re­duce the heat. Leave to sim­mer 30 min­utes or un­til the po­ta­toes and soft.

Pour into a serv­ing bowl and, serve with crou­tons and a sprin­kle of chives.

Ian Leatt is Gen­eral Man­ager of Pe­ga­sus Pub­li­ca­tions Inc.

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