potato/leek soup

Name: Potato/Leek Soup
Prep time: 5 min
Cook time: 45 min
Ingredients: 1 - cabbage head; 2 large leek; 1 pint(s) sour cream; 4 - bacon strips, cooked crisp and crumbled; - salt to taste; - pepper to taste; 3 tablespoon(s) butter; - additional sour cream for presentation

(1 rating)

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Recipe by

Beverly Wendling

@53951

North Freedom, WI

With 6 kids and no money, this was a favorite. We grew the cabbage ourselves, and it made a great summer/fall dinner with a slice of home made beer bread, and a garden salad

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(1 rating)

yield serving(s)

prep time 5 Min

cook time 45 Min

Ingredients For potato/leek soup

1

cabbage head
2 lg

leek
1 pt

sour cream
4

bacon strips, cooked crisp and crumbled
salt to taste
pepper to taste
3 Tbsp

butter
additional sour cream for presentation

How To Make potato/leek soup

1
Cut leeks lengthwise, rinse completely, (Use green portion as well as white) cut into approximately 1 inch pieces.

2
Peel potatos and cube in 1 inch pieces.
3
Place vegetables in pot and partially cover with cold water. Cover
4
Place on burner and bring to boil
5
Cook until very tender.
6
Remove from heat and do not drain
7
Pour all into food processer, and puree.
8
Remove from processer, placing back into cooking pot.
9
Add carton of sour cream, butter, salt and pepper to taste. Stir until smooth
10
Serve with an additional spoonful of sour cream and a generous sprinkle of crumbled bacon
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potato/leek soup

Ingredients For potato/leek soup

How To Make potato/leek soup

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