INGREDIENTS
3 Leeks (sliced)
1 medium Onion (diced)
2 stalks Celery
4 Potatoes (cubed)
1/4 cup Butter
1 cup Milk (or 1/2 milk and 1/2 cream)
1 cup Chicken Broth
2 Bay Leaves
2 Tbsp Cornstarch
Salt and Pepper (to taste)
Parsley (to garnish)
DIRECTIONS
- In a large pot over medium heat, melt butter.
- Cook onion, celery and leeks in butter until tender, stirring frequently, about 15 minutes.
- Stir cornstarch into chicken broth and pour broth into pot.
- Add the potatoes and bay leaves, and bring to a boil.
- Pour in the milk, season with salt and pepper.
- Reduce heat and simmer at least 30 minutes, until potatoes are tender.
- Garnish with a dollop sour cream and sprinkle with fresh parsley.
Servings: 2 - 6
DavidLee Recipes © 2011
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