Courtesy of florida-agriculture.com | Ingredients | | | 4 ounces | olive oil | | 5 cups | chopped leeks | | 2 | stalks celery, chopped | | 1 | large onion, chopped | | 4 cups | cubed potatoes | | 2 quarts | chicken stock | | 2 cups | canned skim evaporated milk | | salt and freshly ground pepper to taste | | | Preparation | Heat the olive oil in a saucepan and add the leeks, celery, and onion. Cook slowly for 10 minutes
until golden and soft. Do not let the mixture brown. Add potatoes and chicken stock; cover, and
bring to a boil. Reduce the heat and simmer 20-40 minutes or until potatoes are cooked through.
Mash the vegetables. Heat the milk and add to the soup. Salt and pepper to taste. Yield
4-6 servings |
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