LEEK AND POTATO SOUP, ASHTON STYLE #191

leeks are related to onions but are more mild. For me their excellent for soups and also excellent
comined with potatos such as scallop potatoes,mashed potatoes, one pot meals and other recipes. The recipe
I am giving you is a traditional way of making a very delicious soup with leeks and potatoes. I urge you to
try it as I am sure you will like it.
INGREDIENTS:
one,3 lb frying chicken simmered in 2 qts of
2 qts of water with the chicken base for about
1 1/2 hrs and then removed and used for chicken
salad or you can dice the chicken and use them in
your leek, potato soup and change the name to leek,
potato and chicken soup
3 or 4 large leeks cut and washed as it is common
to have dirt between the leek leaves and slice all
the white and all the light green part of the leeks
about a half inch each; disgard the darker green
6 potatoes, peeled and diced
4 carrots, peeled and sliced into pieces
2 medium onions, peeled, cut in half and sliced
4 cloves of garlic, peeled, smashed, cut in half
and smashed again
1/2 cup of parsley, fresh or dried
2 tbls of Millers or equivilent chicken base
1 stick of butter
1 cup of heavy cream
1/2 cup of virgin olive oil
1/2 tsp of white pepper
(optional- 2 good pinches of saffron
DIRECTIONS:
1. put 2 qts of water into a large soup pot
2. add the soup base and the whole chicken
and bring to a boil and simmered about
1 1/2 hrs and then remove the chicken
and reserve the chicken stock
pour the 1/2 cup of virgin olive oil into
a large fry pan
3. add half of the butter and stir into the
oil until melted
4. add the leeks, carrots, potatoes, garlic
and onions and saute until all are slightly
brown
5. add all the vegtables into the stock and
stir in until incorporated
6. add saffron, heavy cream, and pepper into
the stock and simmer about another 40 minutes
until well incorporated
7. this recipe will serve 6 to 8 persons