From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook the onion in 1/4 cup butter in a saucepan over low heat for 8 to 10 minutes or until tender, stirring frequently. Stir in the seasoned salt. Add the potatoes, and mix well. Cook until the potatoes are tender, stirring frequently.
Stir in the chicken stock. Bring to a boil. Boil for 5 to 8 minutes, stirring occasionally. Adjust the seasonings. Heat 1/4 cup butter in a saucepan until melted. Add the flour and mix well. Stir into the potato mixture.
Add the half-and-half and mix well. Stir in the leek and sugar. Add additional half-and-half or water for a thinner consistency; add additional flour and butter for a thicker consistency. Ladle into soup bowls.
SERVINGS: 6 - 8
- 2/3 to 3/4 cup chopped onion
- 1/4 cup butter or margarine
- Seasoned salt to taste
- 1-1/2 pounds baking potatoes, peeled, chopped
- 4 cups chicken stock
- 1/4 cup butter or margarine
- 3 Tablespoons flour
- 2 cups half-and-half or whipping cream
- 3/4 cup leek
- 2 teaspoons sugar
TO PREPARE:
Cook the onion in 1/4 cup butter in a saucepan over low heat for 8 to 10 minutes or until tender, stirring frequently. Stir in the seasoned salt. Add the potatoes, and mix well. Cook until the potatoes are tender, stirring frequently.
Stir in the chicken stock. Bring to a boil. Boil for 5 to 8 minutes, stirring occasionally. Adjust the seasonings. Heat 1/4 cup butter in a saucepan until melted. Add the flour and mix well. Stir into the potato mixture.
Add the half-and-half and mix well. Stir in the leek and sugar. Add additional half-and-half or water for a thinner consistency; add additional flour and butter for a thicker consistency. Ladle into soup bowls.
SERVINGS: 6 - 8
