Name: Leek and Potato Soup
Yield: Makes 12 servings
Ingredients: 8 leeks, white part only, washed and medium juilenned; 4 tablespoons salted butter or margarine; 5 medium cloves garlic, finely minced; 3 quarts chicken broth, homemade or low-sodium canned; 2 pounds marrow bones; 3 1/2 pounds Red Bliss potatoes, scrubbed, unpeeled, and medium chopped; 6 medium carrots, peeled and medium chopped; 2 teaspoons finely chopped fresh dill; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Garnish: 1 teaspoon finely chopped curly parsley

Cook's Tips:

Make the soup the day before, but do not add the marrow. Bring to room temperature. Store the marrow and the soup separately in the refrigerator, covered well. Reheat the soup, uncovered, over low heat. Blend the marrow and reseason. If the soup becomes too thick, add more chicken broth and reseason.

Recipe notes

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