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Dijon Potato Leek Soup
Ingredients:

1 gal. leeks (white parts only), chopped, thoroughly rinsed
1 Tbsp. garlic, minced
2 tsp. dried thyme leaves
1/2 cup oil
3 gal. vegetable stock
1 gal. Large russet potatoes, peeled, sliced Safeway 2 pkg For $5.00 thru 02/09
3 cups whipping cream
2 cups GREY POUPON Classic Dijon Mustard

Instruction:

Saute leeks, garlic and thyme in hot oil in stockpot on medium heat until tender. Add vegetable stock and potatoes. Bring to boil. Reduce heat to medium-low; cover. Simmer 30 minutes, stirring occasionally. Add to blender container in batches; process until pureed. Return to stockpot. Stir in cream. Cook 5 minutes or until heated through, stirring occasionally. Remove from heat. Add mustard; stir with wire whisk until well blended.

Source: www.kraftrecipes.com