Potato-Leek Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Leeks - washed and diced (large)
1 tablespoon	15ml	Onion - diced (large)
1 lb	454g / 16oz	Potatoes - peeled and sliced
1		Carrot
1 section		Parsley
1 section		Fresh dill
1/2 teaspoon	2.5ml	Salt - * see note
1/4 teaspoon	1.3ml	Ground black pepper
4 cups	948ml	Chicken broth - or water
1 tablespoon	15ml	Fresh chives - finely chopped
1 tablespoon	15ml	Fresh parsley - finely chopped

Recipe Instructions

Heat oil in large saucepan over medium heat. Add leeks and onion; saute' 5 minutes or until softened but not browned. Add potatoes, carrot, parsley, dill, salt, pepper and chicken broth. Bring to boiling; reduce heat to low; cover and simmer 35-40 minutes or until vegetables are tender.

Working in batches if necessary, puree the mixture in a blender or food processor. Serve immediately, garnished with chopped chives and parsley.

Source:
Family Circle 5/97

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