Epes Potato Leek Soup

3-4 leeks, chopped

thinly sliced potatoes, about 4 c.

1 c. carrots, chopped

2 c. onion, chopped

1 c. celery, chopped


Saute vegetables in olive oil or butter.


Add enough chicken stock to cover 2 in. above vegetables and boil about 1 hour until tender.


Turn heat to low and add 1 c. heavy cream slowly stirring in.  Blend in parseley, oregano, rosemary, salt & pepper to taste.


Blend soup in blender in small batches and pour into another pot until all of soup is pureed. Serve piping hot!


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