Cream of Broccoli & Leek Soup

(from songofdeborah’s recipe box)

1992 Lenten Luncheon

Source: From Aunt Margaret Procter Stramm

Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people

Categories: Soup

Ingredients

  • 1 - 1 1/2 lb broccoli, chopped
  • 1/4 C oleo or butter
  • 8 C chicken stock
  • 1 C heavy cream
  • 3/4 lb leeks, sliced
  • 2 medium potatoes, peeled & cubed
  • 1/2 t salt
  • 1/4 t pepper

Directions

  1. In large soup pot, saute leeks & broccoli 3 – 5 minutes in oleo. Add potatoes & chicken stock. Boil for 20 minutes or till vegetables are tender. Puree in food blender or processor till smooth. Transfer to the soup pot. Stir in cream, salt, and pepper. Heat just to boiling point.

  2. This recipe freezes will before adding cream.

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