Prep 10 mins
Cook 45 mins
Good old fashioned potato soup. Great on a cold day.
- 3 cups cubed potatoes
- 2 carrots, peeled and chopped
- 2 leeks, washed well and sliced
- 3 tablespoons butter or 3 tablespoons margarine
- 3 cups water
- 4 chicken bouillon cubes or 3 cups chicken broth
- 1 teaspoon salt
- 1 cup half-and-half
- 1 cup milk
- 1⁄4 teaspoon hot sauce
- Saute leeks in margarine until soft.
- Add potatoes and carrots to the pan.
- Add water and bouillion cubes; bring to a boil; cover and simmer on low about 45 minute.
- Put veges in blender or mash with a potatoe masher.
- return to pan with liquid.
- Add half and half, milk, salt, and hot sauce.
- Warm through but do not boil.
We are soup lovers, and we loved this soup! Picked up some leeks with greens so tender that I cut a good portion into the soup, used one large carrot roughly grated and made as posted. The green of the leek tops and the carrot bits made this a very eye appealing soup. I divided the soup and added rue to half to thicken it up a bit knowing the chill had everyone really hungry. I served this with freshly baked biscuits made from Dotty2's biscuit mix with added cheese and freeze dried chives. All four of us loved this combo. Thank you and Tom's mother for a great soup recipe that is now in my special soup cookbook.
I made this for our lunch today and we both thought it was very good. I followed the recipe as written, but also added 2 cut up stalks of celery and some black pepper. I thought it needed alittle something else for flavor, so just before serving it, I added one cup of shredded sharp cheddar cheese. It was the perfect soup for a chilly afternoon in Florida. Thanks papergoddess for sharing.