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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl! Ingredients:
4 tablespoons butter or 4 tablespoons margarine |
2 medium leeks or 2 medium onions, chopped |
2 lbs potatoes, peeled and sliced |
3 cups milk |
5 1/2 cups chicken stock |
1/4 cup chopped fresh chives |
1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don’t worry if you have neither) |
1/4 teaspoon dried thyme |
1 cup light cream |
salt & freshly ground black pepper |
4 tablespoons cornstarch |
4 tablespoons cold water |
1/2 cup chopped fresh chives |
6 slices lean bacon, crisply fried and chopped or crumbled |
Directions:
1. In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
2. Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
3. Cover and simmer gently for about an hour or until potatoes are completely cooked through.
4. Stir together cornstarch and water.
5. Mix thoroughly.
6. Add to soup, stirring constantly to avoid lumping.
7. Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
8. Add the cream and gently heat, but do not boil.
9. Season with salt and pepper.
10. Serve with garnishes.
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