SUBMITTED BY: Nancy Josland Dalsin
This is a recipe a friend’s Mom gave me 25 years ago.4 cups homemade chicken broth
6 Yukon Gold Potatoes, diced
2 Carrots, diced
3 yellow onions, diced
3 leeks, white and light green part, diced
2 tablespoons chopped parsley, for garnish
2 green onions, chopped for garnish (can use chives)
1/2 cup heavy creamSaute onions and leeks until soft and translucent. Add chicken broth and 3 potatoes and simmer 20 minutes. Blend with hand blender.
In a seperate pot, boil 3 potatoes and carrots until tender. Drain and add to pureed soup with the cream and parsley and simmer 3 minutes until cream is hot. Garnish soup with Parsley, Green Onions or Chives
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