Quesnel Farmer's Market, Quesnel BC


Leek and Potato Soup

4 oz.           Butter
5 cups        Chopped leeks
2 stalks      Celery, chopped
1                 Large onion, chopped
3-4 cups    Roughly chopped potatoes
2 qt.            Chicken stock or water
1-2 cups    Heavy cream
                   Salt and freshly ground pepper

Melt the butter in a saucepan, add the leeks, celery, and onion, and stew slowly until golden and soft, about 10 mins. Don't let the mixture brown, Add potatoes and chicken stock or water; cover and bring to a boil. Reduce heat and simmer until potatoes are cooked through, anywhere from 20 - 40 mins, depending on the potatoes' age and how finely they're chopped. Mash vegetables or roughly puree in a food processor or food mill. Heat the cream and add to the soup, along with salt and pepper to taste.

*Soup without the cream keeps very well in the refrigerator and freezes beautifully. Re-heat and add cream at serving time.

Submitted By: Cathie Allen