Yield: 12 servings
Measure | Ingredient |
---|---|
3 bunches | Leeks |
3 pounds | Potatoes, fresh mashed, or reconstituted instant |
4 \N | Green onions |
1 \N | Head celery |
\N \N | Pepper, to taste |
2 quarts | Chicken broth |
\N \N | Milk |
½ cup | Margarine |
Slice vegetables and cook in a large pan with the margarine until soft. Add the chicken stock and allow to simmer for 1½ hours. Add the potatoes to the mixture (you will have a thick paste). At this point the mixture may be frozen in the freezer in quart size or smaller containers. When ready to use, thaw a portion, add milk to desired thickeness and pepper to taste. Heat and serve.