Po'Richard's Tater Leek Soup
Warms you up on a cold winter day. Very good served in a sourdough bread bowl. Or you can serve in a regular bowl with oyster cracker or cornbread.
Equipment
- 1 Medium Pot Pressure cooker or instant pot
- 1 Sauté pan
- 1 Tablespoon
- 1 cup Measuring cup
Ingredients
- ½ cup Butter unsalted
- 6 cups Chicken broth
- 6 cups Potatoes (Cubed) I use red potatoes and leave the skin on.
- 3 cups Leeks (Chopped) Substitute green onions
- ⅓ cup Flour
- 1 tbsp Seasoning mix Po'Richard's Original Rub Seasoning
- 12 oz Evaporated milk 1 can
Instructions
- Cook taters in broth until just tender. Turn heat down.
- In a separate pan, melt butter & sauté leeks until soft (may take around 10 mins).
- Then add flour and cook for 2 mins.
- Heat taters to boil again and then add the roux mixture, stirring constantly. Soup will begin to thicken. Turn down heat
- Add the can of milk and PoRichard's Original Rub Seasoning.
- Simmer 'till ready. Add salt to taste and enjoy
Nutrition
Calories: 667kcalCarbohydrates: 85gProtein: 16gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 93mgSodium: 1614mgPotassium: 1823mgFiber: 10gSugar: 16gVitamin A: 2101IUVitamin C: 72mgCalcium: 394mgIron: 6mg
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