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Recipe Summary

Yield:
about 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard roots, tough outer leaves, and tops from leeks; wash leeks thoroughly, and coarsely chop.

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  • Sauté leeks, celery, and onion in butter in a large Dutch oven 10 minutes or until tender. Stir in potatoes, chicken broth, rosemary, and salt; cover and bring to a boil. Reduce heat to low, and cook 20 minutes.

  • Stir in whipping cream, and heat to serving temperature. (Do not boil.) Serve hot in individual soup bowls, and garnish with chopped parsley.

Source

Oxmoor House Homestyle Recipes