Recipe - Golden Leek Soup

2 tablespoon Olive oil
4 cup Chopped leeks; (about 2
leeks) white and light
green parts only
4 One half cup Chopped peeled russet
potatoes; (about 3 medium)
8 cup Water
2 tablespoon Granulated sugar
2 teaspoon Salt
1 One half teaspoon Curry powder
1 teaspoon Chopped garlic
One fourth teaspoon Allspice
One fourth teaspoon Ground white pepper
1 cn Evaporated skim milk;
(12oz)

Recipe by: St. Louis PostDispatch 9/29/97 In a large kettle, heat olive
oil over medium heat. Add leeks and reduce heat to low. Cook slowly for 10
to 15 minutes, stirring occasionally to prevent burning, until leeks are
golden brown and very soft. Add potatoes, water, sugar, salt, curry,
garlic, allspice and white pepper. Bring to a boil. Cover kettle and let
simmer for
30 minutes.

Puree the vegetables using a handheld blender or strain the liquid and
puree the solids in a blender or food processor. The soup should be velvety
smooth. Stir in evaporated skim milk and keep warm over low heat until
serving time. Soup may also be chilled and served cold.

Yield: 10 (1cup) servings.

By Charlotte Balcomb Lane, KnightRidder/Tribune News Service.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 4,
1998