Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Creamy Potato Leek Soup

Ingredients:

1 pound russet potatoes, peeled and cubed
2 cups chicken or vegetable stock
1 large leek
1 cup celery, sliced
1 cup swiss chard, washed and chopped
2 tablespoons butter
2 cups sweet potato, peeled and cubed
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
1 1/2 cups whole milk
1/2 teaspoon salt


Preparation:

Combine the cubed russet potatoes and 1 cup of the chicken/vegetable stock in a large cooking pot. Bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until potatoes are tender. Do not drain. Cool slightly.

Place potato mixture in a blender or food processor. Cover and blend until smooth. Set aside.

Wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces. In a large pan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender.

Add sweet potato, the remaining soup stock, pepper, paprika and nutmeg. Bring to a boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt.

Cook, stiring frequently, for about 5 minutes more or until thickened. Season to taste with salt and pepper.

Place in serving bowls and garnish with shredded Jack or Cheddar cheese.

Serves 4













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.