9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Potato-Leek Soup

3 large potatoes, scrubbed and diced       

2 large leeks

1 garlic clove, minced                                            

2 ribs celery, sliced

2 carrots, thinly sliced                                            

1 teaspoon dried dill weed

½  teaspoon salt, optional

To prepare leeks, remove outer layer of bulb, wash thoroughly, and slice thinly, including 2-3 inches of the green leaves.

In large saucepan, cook potatoes, leeks and garlic in 1 ½ to 2 cups water about 20 minutes or until potatoes are tender.   (If you like a thicker soup, choose the lesser amount of water.  You can always add more water later, if too thick to suit you.-CW)

In a smaller pan, cook celery, carrots, dill weed and salt in 1 additional cup of water until vegetables are barely tender.

With a fork or potato masher, mash potatoes slightly and add celery-carrot mixture.  Heat slightly and serve.  Makes about 6 cups.   (Great with corn bread! CW)

Optional:  poach an egg on top of the hot soup and serve soup with egg in it.  CW

For Potato-Onion Soup, substitute 2 medium-sized onions for leeks.

 

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