Leek and potato soup (cennin a thatws)

Yield: 4 Servings

Measure Ingredient
2 \N Large leeks
1 ounce Butter
1 pounds Potatoes
4 pints Stock
1 \N Rasher of bacon
\N \N Cheese
\N \N L pt milk
\N \N Salt and pepper
2 tablespoons Chopped parsley

Cut up the bacon and fry in tne butter in a saucepan.

Peel and cut up the potatoes. Clean and cut up the leeks. Add the vegetables to the saucepan and fry for 5 minutes. Stir in the stock and add salt and pepper to taste. Put the lid on the pan and simmer for 30 minutes until the vegetables are tender. Add the milk and reheat but do not boil to avoid the milk curdling. Add the parsley. Serve with grated cheese~ Posted to MM-Recipes Digest V3 #249 Date: Thu, 12 Sep 1996 18:14:59 +0000 From: "ray.watson" <ray.watson@...>

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