Potato-Leek Soup Recipe

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Helen’s Potato-Leek Soup

1 cup finely chopped onions
2 cups diced potatoes (uncooked)
6 cups chicken stock (can be made from paste or cubes)
1 Tablespoon monosodium glutamate (Accent or Super Pep, etc)
1 cup chopped leek
1/4 lb. (1 stick) butter
Salt and pepper to taste depending on taste of the chicken stock
Flour thickening (Combine ½ cup flour with 1/4lb. of melted butter, then stir in enough cold water to a consistency that will pour)
2 cups Half and Half
1 tablespoon Worcestershire Sauce

Saute’ onions and leeks in butter in a skillet. Transfer to 1.5 gallon or larger kettle. Add potatoes, chicken stock, monosodium glutamate and season with salt and pepper to taste. Cook at a slow boil until potatoes are well done. Thicken with flour and butter mixture, stirring constantly, until the thickness of heavy gravy. Add, and stir in well, Half and Half and Worcestershire Sauce. More salt and pepper can be added to taste at this point. Serves 10-12.