Potato and Leek Soup

2 pounds potatoes (about 5 to 6 medium), peeled and cut into 3/4 inch cubes
3 tablespoons all-purpose flour
5 cups homemade or canned chicken broth
2 medium leeks, rinsed and chopped (white and light green parts)
6 tablespoons chopped fresh dill or 2 1/2 tablespoons dried dill
1 to 1 1/2 cups chopped cooked ham or 1 1/2 cups cooked shelled shrimp
3/4 cup heavy cream

Place the potatoes in a 4 quart crock pot. Sprinkle on the flour and toss
well. Add the chicken broth, mixing well. Stir in the leeks and 3 tablespoons
of the fresh dill or 1 1/2 tablespoons dried. Cover and cook on the low setting
8 to 8 1/2 hours, or until the potatoes are tender.

In a blender or food processor, puree 1 to 2 cups of the potatoes and
leeks with a little of the soup liquid and return the remaining soup. Stir in
ham and cream and remaining dill. Cover and heat 10 minutes longer.
Makes 5 to 6 servings.

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