Potato Leek Soup Recipe Amish Cooking Recipes

Wash leeks and peel off outer layer, if necessary. Cut off root ends, and cut off the green leaf ends at the point where they begin to form. Chop the leeks and onion finely. A food processor is best for this.
   Melt butter in a frying pan. Sauté leeks and onions until done, but do not let them get brown.
   Pour the chicken broth into a large soup pot and then add the cooked leeks, onions and the raw potatoes. Bring to a low boil and let cook until the potatoes are very soft.
   Begin to add the Potato Buds until a medium thick soup consistency is reached. Stir between each addition and allow the potato buds to absorb the water before adding more. This will give you a creamy, hearty soup. Finally, add the chopped fresh parsley. Makes about 10 servings. Serve with crackers or cornbread. (May be pureed if desired.)

2 quarts chicken broth
5 or 6 large leeks
8 potatoes
1 onion
1/4 cup parsley, minced
4 tbsp. butter
1½ cups Potato Buds

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The Harvest Table offers a delicious collection of Amish recipes plus a generous portion of new, mouth-watering, fresh vegetable dishes. A tasty selection of appetizers, soups, salads, casseroles, and main dishes plus delicious Amish breads, meat dishes, and desserts. A wonderful addition to any cookbook collection. 109 pages, 5-1/2" x 8-1/2", spiral bound, illustrated.

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