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Sunday, January 4, 2009

Dad's Potato Leak Soup with Nana's "Souper" Cornbread

Well it seems the potato leak soup has been a hit. I thought I would share it whomever might like to know what it contains and how to put it together. The Soup reicipe came from my father from years gone by. This soup is always a hit and not difficult to make. I don't really think you can screw it up. The cornbread recipe came from my mother in law that scavenged it from somewhere. She and I made it for the first time during Thanksgiving it seems to now be the preferred bread accent to several of our meals lately. It is hearty with some yummy goodness inside! Check them both out you won't be disappointed!

Potato Leak soup

1 Bunch of Leaks
3 Carrots
2 Med. Onions
2 Cloves of Garlic
2 16 oz. Cans of Chicken Broth
6-8 Med. Potatoes
3-4 Stalks of Celery
12 Oz. Country Ham
8 oz. Sour Cream
1 pt. Heavy cream

Cook onions, carrots, celery, garlic, and Leaks in olive oil (just a little). While that is cooking, cook and chop the country ham and add it to the Onions and carrots. Add one can of Chicken Broth and continue cooking. Peel and grate more than half of the potatoes (if you use 6 potatoes grate 4) chop the other two into bite size pieces. Add the grated and chopped potatoes with the second can of broth to the pot. After all that gets “rollin’” turn down the heat to a simmer and add the sour Cream and Heavy cream to the mix and that’s about it…

The Cornbread is not hard either….

1 – Can cream corn
1 Med. Onion
1 cup of Sour Cream
2 Cups of Cheddar Cheese (more or less)
1/8 – ¼ cup of milk
2 Cups Cornmeal
1 cup Flour
Pinch of salt
2 – Eggs
½ stick butter

Heat oven to 400 deg. Place your cornbread pan in the oven with about ¼ cup of oil. Mix Cornmeal, flour, salt, with the onion, cream corn and milk enough to make cornbread consistency. Pour that mixture in a heated and oiled cornbread pan. Melt the butter in the microwave and pour the butter over that mixture. Over that layer 1 cup of sour cream (more or less, I have found it easier to thin the sour cream with a little milk to spread easier) I have also found that too much sour cream can be over powering, more is not better in this instance. Over THAT layer the Cheddar cheese and bake for about 45 minutes! Yummy Goodness!

Hope you enjoy

Kirk Lewellen
Regional Sales Manager
Monterey Boats
1918 Cliffview Ct.
Murfreesboro, TN 37128
Cell - 615.207.1108
Fax - 615-896-6635


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