{"id":631,"date":"2009-03-18T05:29:19","date_gmt":"2009-03-18T13:29:19","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=631"},"modified":"2009-03-18T05:29:19","modified_gmt":"2009-03-18T13:29:19","slug":"creamy-leek-and-potato-soup","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=631","title":{"rendered":"Creamy Leek and Potato Soup"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: small; font-family: Times New Roman;\">From Emerille Lagasse recipe courtesy foodnetwork.com<\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">3 TBSP unsalted butter<span style=\"mso-fareast-font-family: 'Arial Unicode MS';\"><span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>3 cups sliced leeks, white and green parts<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-family: &quot;Times New Roman&quot;; mso-fareast-font-family: 'Times New Roman';\"><span style=\"font-size: small;\">1 tsp minced garlic<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>6 cups chicken stock<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">1 1\/2 lbs potatoes, peeled and quartered<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Salt and white pepper<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: &quot;Times New Roman&quot;; mso-fareast-font-family: 'Times New Roman';\">1\/3 cup chopped fresh parsley<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><span style=\"font-family: &quot;Times New Roman&quot;;\">4 to 6 TBSP soft herbed cheese (like Boursin)<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">In a large pot, melt 3 TBSP of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes. <\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Emerille Lagasse recipe courtesy foodnetwork.com \u00a0 3 TBSP unsalted butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 cups sliced leeks, white and green parts 1 tsp minced garlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 cups chicken stock 1 1\/2 lbs potatoes, peeled and quartered\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt and white pepper 1\/3 cup chopped fresh parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 to 6 TBSP soft herbed cheese (like Boursin) \u00a0 In a&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":201,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-631","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=631"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/631\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/201"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}