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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A recipe that I had in one of my recipe boxes that I think my mom gave to me many years ago. I'm posting this so I have it handy to try. Ingredients:
1 1/2 tablespoons cooking oil |
1 -2 cup leek, chopped |
1 garlic clove, minced |
4 cups coarsely chopped carrots |
1 large potato, coarsely chopped |
4 -6 cups chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup crouton, optionnal |
Directions:
1. In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
2. Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
3. Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
4. Serve hot with croutons.
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