Last night my sister and I attended a Taste of Home cooking school. This is one of the many recipes we watched the demonstrator prepare. It's really very simple to make and the Alfredo sauce gives it a little different twist.
POTATO LEEK SOUP
¼ cup butter 4 tsp. Chicken bouillon granules
2 leeks, cut into ½” slices 1 jar Classico Alfredo sauce
¼ cup finely chopped carrot 2 T. chopped fresh chives
5 medium potatoes, cubed
Melt butter in large saucepan and cook leeks and carrots about 5
minutes.
Add 4 cups of water, potatoes and bouillon granules. Cover, reduce
heat and cook for about 25 minutes.
Stir in alfredo sauce and simmer for another 5 minutes or until hot.
Top with chopped chives to serve.
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She showed us to cube the potatoes and pre-cook them in the microwave without the water while you’re doing the other prep work. That cuts the cooking time down to about 10 minutes.
The recipe calls for Classico Light Creamy Alfredo Pasta Sauce. It's a new reduced fat version of Alfredo sauce that they just came out with. Our local stores don't have it in stock yet so I used regular Alfredo sauce.
It's almost 90° here today so it wasn't what I'd call "potato soup weather"! LOL! But we still enjoyed it!
I have a rather unique ice cream recipe mixed up and in the fridge cooling down right now. I'll get out my ice cream freezer in a couple of hours and test it out. If it's as good as I think it's going to be, it will probably be my next recipe that I post!
3 comments:
I went to a Taste of Home Cooking School & got this recipe, too. I've only made this soup a few times, but everyone who tastes it always loves it and there are never any leftovers!
Could this recipe be converted for slow cooker?
Lori Green--you'd just have to do your saute' first. Then put everything into a slow cooker.
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