Leek and Potato Soup

2 cups chopped leeks
3 tablespoons margarine
7 medium potatoes
4 cups water
4 cups milk
1 pint light cream
1 pint heavy cream
1/4 cup green onion, minced
Red pepper, salt to taste

Melt margarine in a large pot. Add leeks. Cook until leeks are limp, but not brown. Clean potatoes. Peel and cut potatoes into small cubes. Add potatoes to the pot along with water. Bring mixture to a boil. When the potatoes have been boiled, place mixture into a blender and blend. Return fixture to the pot and add the milk and light cream. Allow this to cook for an additional 20 minutes, Add heavy cream. When the soup is warm, add seasoning to taste. Serve in a bread bowl. Garnish with green onions.

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Cajun Country -- New Iberia, Louisiana