Ingredients
- 1(20oz)can chicken broth
- 4 chicken bouillon cubes
- 10 medium potatoes, chopped finely
- 2 leeks, chopped to medium fine
- Freshly ground black pepper
Directions
Place all ingredients in large cooking pot and bring to boil over medium heat. Lower heat; simmer 15 minutes. In blender or food processor, puree about 3/4 cup of the soup. Return to pan and heat through. Garnish with freshly ground black pepper.
Serves 4
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Submitted 6/13/05.
Source: Home Cooking:March 1995
Submitted By: Linda Wilson
lwilson@gatecom.com
Charlotte's Potato-Leek Soup