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Discussion Starter #1
I made this last night. Was excellent.

4 cups leeks chopped small (discard dark section of leaves)
3 cups smoked picnic cut into 1/2" cubes. (a little fat don't hurt)
3 cups cubed potatoes also 1/2"
1 stick butter
4 cups chicken stock (32 OZ)
1 quart half and half
3/4 cup sour cream
Salt and pepper to taste
Shredded cheddar (optional)


[*]In a stock pot (makes a little over a gallon) heat stick of butter
[*]Add picnic cubes and leeks and cook until leeks are translucent
[*]Add chicken stock and potato cubes and bring to a boil
[*]Reduce heat to simmer until potatoes are soft
[*]Add half and half and stir frequently breaking up potatoes and continue to cook 10 minutes
[*]Add salt and pepper to taste
[*]Stir in Sour cream and serve
[*]Garnish with cheddar cheese
[/list]

I mentioned to a friend of mine that I wanted some leeks. Word got out and I now have about a bushel. Tonight Porterhouse with Brklr's Garlic and leek butter cream sauce
which I have to say was excellent.
 

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You should try running it through a food processor when cooked, that is how i make my regular leek and spud soup. Of course I don't have ham or cheese in mine.
 

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Discussion Starter #3
I thought about that but I like it kind of chunky and the wife couldn't find our immersion blender. We just put a new kitchen in and can;t find anything.
 

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Man does that sound good!! That soup will taste good Friday night before Turkey opens!! The leek/garlic sauce on porterhouse will work too!! Now I'm hungry!!!!!!!!
 
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