“Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley.” - by Ruth Greer
Ingredients
Adjust Servings
Original recipe yields 4 to 5 servings
Directions
- Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well.
- Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.
Nutrition
Amount Per Serving (4 total)
- Calories
- 276 cal
- 14%
- Fat
- 11.3 g
- 17%
- Carbs
- 31.8 g
- 10%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"This recipe could not get much easier. I made for my husband and he LOVED it! I can't wait to make it again. Just be sure to clean your leeks throughly as they like to hold dirt!..." See more"
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