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4 onions
Cut onions into large dice. Clean leeks as follows: cut off root ends; remove and discard coarse outer leaves; discard green tops. Split lengthwise, cutting to within 1" of root end. Soak in cold water for several minutes; separate leaves under running water to rinse away any dirt. Cut leeks into 1/4" slices.
Peel potatoes and cut into 1/2" cubes.
In a large saucepan, heat margarine) and oil. Add onions, garlic, shallots, and leeks. Cook slowly over low heat until lightly browned. Add potatoes, stock, salt to taste, basil, bay leaf, oregano, and marjoram. Bring to a boil, reduce heat to simmer, and cook 40 minutes.
Serve immediately or refrigerate and warm before serving. Garnish with minced chives.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
4 leeks
4 potatoes
2 tablespoons margarine)
2 tablespoons oil
10 cloves garlic, minced
4 shallots, minced
6 cups chicken stock
salt, to taste
1 teaspoon dried basil
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
Minced chives, for garnish