Yield: 4 Servings
|3||Large leeks; cleaned and cut in 1/2-inch slices|
|1 pounds||Potatoes; peeled/diced|
|2||Large carrots; sliced thin|
|1||Medium onion; chopped|
|3 cups||Chicken broth|
|1 cup||Milk or cream|
|2 tablespoons||Fresh minced parsley -=OR=-|
|2 teaspoons||Dried parsley flakes|
|Salt & fresh ground pepper|
LIZ JONES VXRF36B
To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into ½-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often.
Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste. "Military Lifestyles Four Seasons Recipes" * 1993 * From the MM database of Judi M. Phelps. jphelps@... or jphelps@...