Leek Soup

Name: Leek Soup
Ingredients: 6 leeks (use 6 to 8 inches of leek, not tops); 1 medium onion, chopped; 1/2 stick margarine; 1 can potatoes, cubed; 1/2 head small cabbage, chopped in small pieces; salt and pepper; 1/4 c. dried parsley; 1 tsp. garlic powder; 2 c. Carnation milk; 6 to 8 c. chicken broth; 3 to 4 cubes chicken bouillon; 1 shredded carrot

12 ingredients

6 steps

Ingredients

6 leeks (use 6 to 8 inches of leek, not tops)
1 medium onion, chopped
1/2 stick margarine
1 can potatoes, cubed
1/2 head small cabbage, chopped in small pieces
salt and pepper
1/4 c. dried parsley
1 tsp. garlic powder
2 c. Carnation milk
6 to 8 c. chicken broth
3 to 4 cubes chicken bouillon
1 shredded carrot

Directions

1

To rinse leeks clean, cut 4 lengthwise sections, then rinse. Chop up.
2

Saute slowly the leeks and onion in margarine.
3

Add potatoes, carrot, cabbage, broth, bouillon, parsley and seasoning. Simmer until vegetables are soft.
4

Add milk, but don't boil, just lightly simmer for 15 minutes.
5

Serve.
6

Serves 6.