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Categories:Viewed: 64 - Published at: 2 years ago
Ingredients
- 3 large leeks cleaned and cut into 1/2 inch slices
- 2 tablespoons butter
- 1 pound potatoes peeled, diced
- 2 large carrots thinly sliced
- 1 medium onions chopped
- 3 cups chicken broth
- 1 cup milk
- 2 tablespoons parsley leaves fresh minced
- 2 teaspoons parsley flakes dried
- 1 x salt and black pepper
Method
- To prepare leeks, cut off root end and tough green tops about 3 to 4 inches above white part of leek.
- Cut in half lengthwise and rinse under running water to remove sand.
- Cut into 1/2-inch slices.
- In a large saucepan, melt butter.
- Add leeks, potatoes, carrots and onions.
- Cook slowly until soft, about 8 to 10 minutes, stirring often.
- Add broth.
- Cover and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 25 minutes.
- Add the milk gradually and heat gently but do not boil.
- Stir in parsley, salt and pepper to taste.
