Recipe by Ruth Greer
"Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley."
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1 2/3 cups
1 1/3 cups
chopped fresh parsley
This recipe could not get much easier. I made for my husband and he LOVED it! I can't wait to make it again. Just be sure to clean your leeks throughly as they like to hold dirt!
I must have read the directions 3 times, wrote them down, re read them, and then proceeded with the soup. I ended up with a pot full of leeks, onions, potato flakes, and curdled milk chunks. (the milk was not bad beforehand I checked). I don't know what happened but I will not be trying this again, and am sadly disappointed with wasting my money on ingredients for something I can't eat. sorry.
Used real potatos and potato starch instead of potato flakes also used soy milk! Turned out great!
We love this soup. It is tasty and easy. We have salad and fresh french bread and cheese on the side.
Wonderful flavor. Used a scallion/onion mixture to get a little garlic flavor. Although the texture is a little grainy because of the potato flakes, this is would be very adaptable to home dried potatoes or even left over mashed potatoes. Excellent for a lower fat version of a great comfort food.
Very easy and yummy. I added more chicken broth.
I love leek soup. I added about 2 cups of leeks and I added frozen hash browns instead of the potatoe flakes. I also used some cream I needed to use to make up the 4 cups of milk. Everyone loved it.
We really liked this- there was none left at the end of the meal! I used 1 leek, 1 can of chicken broth, & 2 t. dried parsley. Easy, quick, & economical! Thanks Ruth!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Leek Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
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