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Home Grown Recipes
Potato Leek Soup
A classic fall recipe.
2 medium-size onions
3 large leeks, preferably organic
2 lb potatoes (russet or yukon gold),cubed
1 cup blending cream / Coconut milk (optional)
2 tablespoons [30 mL] butter
2 tablespoons [30 mL] flour
4 cups chicken / Vegetable broth
1 tablespoon [15 mL] minced chives / Green Onions
2 bay leaves
Chopped parsley, to taste
Fine herbs, to taste (eg. Summer Savoury, Rosemary, Tarragon)
Sea salt and ground pepper, to taste
Chop onions and leeks.
Satay leeks and onions in butter in a soup pot at med high heat until lightly browned
Add cubed potatoes to the onion butter mixture and stir until well coated.
Grind some Salt and pepper into the mixture, distributing evenly throughout the potatoes and onions
Slowly pour in chicken broth, stirring. Bring to a boil.
Boil until the potatoe are cooked through.
For best results, process soup mixture directly in the pot with a handheld Braun mixer until smooth and creamy.
Add cream or coconut milk if desired.
Add minced chives, bay leaves and herbs to taste; salt and pepper.
Reduce the heat, cover and simmer for 5 -10 minutes.

Serve with fresh garlic bread or scones!

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