Chunky leek and potato soup
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Wms7E|(4 [І) ᘌ|'dIt5LLƧvvW6vO^{:PbuxF8 Q z{P(BpbL~Dd2OեreqicNmsB77z T 棘&Nrh-1C _6q[ Ä zӜaoMlؕ! 43 \biD*qP(QlPkHfDs4ـ!,[z.0yF 3W Vd)jZD9Mѯ2vEpV @BVPﴍ RY m)8?DZc&i g9*ḙ {D=ՆeQS{?xNDHkp`ekJݹp~3{ng4&r1s?[:Q%Dr?ߧ|g`SYllf-+UPA]r6"7l}H=LN]jҧCY Ǜk›R.zgY{wpL2ur18v&R<7%-g1*mAt!q$5{O_G,w>y{.A~Y`mP#\9;`^u `FX+n1|/8;8ȃWg/;ruS%=?>|x6aKVZ~F~Cj^Q*Xe)_,UXY8/^B&UeZ1ĕp,jV5ŭd gJWyX3Vl EP3 =\E7}BI^aNW/agez9)N"ۉIv u ugw{G>jsν࿰5pOZ; \BʖїE)Ǭ:q,~ h3pkǒc/ Chunky leek and potato soup
  Potato    Low Fat    Vegetarian    Leeks    Soups  
Last updated 10/4/2011 8:16:03 PM. Recipe ID 46195. Report a problem with this recipe.
Wms7E|(4 [І) ᘌ|'dIt5LLƧvvW6vO^{:PbuxF8 Q z{P(BpbL~Dd2OեreqicNmsB77z T 棘&Nrh-1C _6q[ Ä zӜaoMlؕ! 43 \biD*qP(QlPkHfDs4ـ!,[z.0yF 3W Vd)jZD9Mѯ2vEpV @BVPﴍ RY m)8?DZc&i g9*ḙ {D=ՆeQS{?xNDHkp`ekJݹp~3{ng4&r1s?[:Q%Dr?ߧ|g`SYllf-+UPA]r6"7l}H=LN]jҧCY Ǜk›R.zgY{wpL2ur18v&R<7%-g1*mAt!q$5{O_G,w>y{.A~Y`mP#\9;`^u `FX+n1|/8;8ȃWg/;ruS%=?>|x6aKVZ~F~Cj^Q*Xe)_,UXY8/^B&UeZ1ĕp,jV5ŭd gJWyX3Vl EP3 =\E7}BI^aNW/agez9)N"ۉIv u ugw{G>jsν࿰5pOZ; \BʖїE)Ǭ:q,~ h3pkǒc/


 
      Title: Chunky leek and potato soup
 Categories: Low-fat, Vegetarian
      Yield: 2 Servings
 
    1/2 lb Potatoes
      1 pt Cold water
      1 md Leek
      1    Garlic clove
    1/2 md Onion
    1/4 tb Oil
    1/2 ts Yeast extract
    1/2 ts Ground black pepper
      1    Bay leaf
    1/4 ts Caraway seed
      1    Celery stalk
 
  Peel and cube the potatoes Place in a large bowl with the cold water
  Leave to one side Top and tail the leeks, then slice into chunks Wash
  in a bowl of cold water, drain and rinse Leave to drain in a colander
  Finely chop the onion Saute the garlic and onions in a large deep
  saucepan in the oil until tender. Add the potatoes and the water they
  have been sitting in. Increase the heat bringing the liquid to a
  rolling boil Add the yeast extract Stir well, reduce heat and add the
  leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2
  minutes Add the celery to the soup and simmer for a further 15
  minutes. Serve hot.
  




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Recipe ID 46195 (Apr 03, 2005)

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