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Cream of Chicken-Leek-Potato Soup Cream of Chicken-Leek-Potato Soup Printer version of this recipe 1 large boneless chicken breast 1 bunch of leeks (about 6 small to medium) 6 medium sized russet potatoes 2 14-oz. cans chicken broth (can be 99% fat free, but not low sodium) 2 cups cream 2 tbsp olive oil 4 tbsp butter 6 to 10 stems of fresh parsley sage thyme pepper Cut up chicken and brown in oil in 4-qt soup pan. Cut dark green tops and roots off leeks. Slice in half lengthwise and wash. Cut into bite sized lengths. Peel potatoes and cut into medium dice. Add butter and leeks to soup pan. After a minute or so, add chicken broth, potatoes, and several dashes each of sage, thyme and pepper. Heat to boiling, lower heat, simmer until potatoes are done. Remove from heat. Wash, cut up, and add leaves of parsley. Add cream. Cover and heat slowly to just under boiling. Serve at once. --- Dorothy Collman From: Dottie Collman To: Anglican@StSams Date: Sun, 4 Mar 2007 Subject: Re: [Anglican] For the Sake of Unity |