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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Easy to make and a delight to serve with a crusty warm french bread Ingredients:
2 leeks sliced thinly |
2 medium potatoes cubed |
3 stalks celery sliced thinly (alternative use carrots) |
milk or cream |
chicken stock (or water) |
salt |
pepper |
3 tbsp butter |
1 bay leaf |
Directions:
1. melt butter in dutch oven and add celery (carrots) and leeks
2. cook until sauteed
3. add 1 cup chicken stock and bay leaf, cover and cook ten minutes
4. add potatoes and another cup of chicken stock, cover and cook ten more minutes
5. add 1 cup of milk or cream and cook another ten minutes
6. add remaining milk and cook until potatoes are tender
7. salt and pepper to taste
8. remove bay leaf and serve hot with buttered rolls or slices of crusty style bread
9. May also be served cold as a Vichyssoise
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