Potato Soup Julienne


From Austarlian Women’s Weekly A delicate flavoured soup to start a meal  This recipe serves 4


  • 1 lb potatoes Potatoes, raw, flesh and skin
  • 2 leeks, washed well Leeks, (bulb and lower leaf-portion), raw
  • 2 oz butter Butter, without salt
  • 1 litre (4cups) water/chicken broth
  • 1/4 cup cream Cream, fluid, heavy whipping
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 2 carrot Carrots, raw
  • 2 zucchini Squash, summer, zucchini, includes skin, raw
  • 1 stalk celery Celery, raw
  • 2 Tbs chopped parsley Parsley, raw


Step 1

Peel potatoes, cut in quarters. Cut washed leeks into thin slices. Melt butter in pan, add leeks and cook 5 mins. Add potatoes and water. Bring to boil, reduce heat and simmer, covered, 30 mins.

Step 2

Pureesoup in batches in blender. Add cream, season with salt and pepper. Scrape carrots and cut into thin strips, 2" in length. Cut Zucchini and celery into thin strips 2" in length. Boil in boiling water for 2 mins. Drain and add to soup. Stir parsley


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