Title: Creamy Leek and Potato Soup
Categories: Soup
Yield: 6 Servings

S
4	c	Sliced leeks, white part and
4	c	Diced peeled potatoes
6	c	Chicken stock or water
		Salt, pepper
		Crisp-Fried Leeks, optional
CRISP FRIED L
		Salt
		Flour
		Oil for deep-frying

l c sour cream, whipping cream or creme fraiche l c thinly sliced leek rings (white part only) Here is a great sounding soup recipe from last Thursday's LA Times which I hope you will enjoy if you make it. SOUP: Bring leeks, potatoes and chicken stock to boil in large saucepan. Season to taste with salt. Cover partially and simmer 20 to 30 minutes, or until vegetables are tender. Season to taste with salt and pepper. Puree soup in blender or food processor. Whisk sour cream into soup. Return to pan to simmer until hot. Adjust seasonings to taste. Garnish top with Crisp-Fried Leeks. Makes 6 servings. CRISP-FRIED LEEKS: Sprinkle rings lightly with salt. Dredge in flour. Heat oil to 350 degrees in deep-fryer or deep skillet. Fry leek rings just until golden brown. Do not overcook, they will turn bitter. Drain on paper towels. Makes 6 to 8 servings. Now, this without the garnish of the crisp-fried leeks contains the following per serving: l86 calories, l6 mg. cholesterol, 6 grams of fat or 30% calories from fat and 723 mg. sodium. Add the crisp-fried leeks at your own risk!!!!!! Shared by Garry Howard ~*-

62147 21-FEB 12:31 Appetizers & Soups Requested Soup Recipes From: DOUGGOLDIN To: ALL

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