Saturday, September 30, 2006

Potato Leek Chowder

Potato Leek Chowder
1/3 stick of butter
3 leeks
1 T Garlic and Herb seasoning
1 tsp 21 Seasoning Solute
lots of pepper
2 cups chicken or veggie stock
3 cups milk
6 med sized red or white potatoes
Pre boil potatoes cut into small cubes to tender but not falling apart. Melt butter and saute' sliced leeks and seasonings. Mix in 2 T of flour at this point if you want a thicker soup. Add stock and milk. Once boiling, drain potatoes and add them. Salt to taste. Boil for about 10 minutes to thicken. If you want a flavor variety add 1 T of fresh or 1 tea of dried dill.
Side with puglese Italian bread for best fall fare.

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