Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Fry leeks and potatoes gently in butter in a covered saucepan stirring often for about 20 minutes then add stock and simmer for 10 minutes.
  2. Stir in stock salt and pepper and simmer 5 additional minutes.
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