A+ FITZGERALDS CASINO POTATO LEEK SOUP

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A+ Fitzgeralds Casino Potato Leek Soup image

Unbelievably rich award-winning recipe from Molly's Garden at the Fitzgerald's Casino in Reno. Before they closed their doors for good they passed out copies of the recipe to people who requested it. I've done an Internet search and could not find it so I dug through a year's worth of unfilled paperwork to relocate it. Saved now by the Zaar for all posterity....ENJOY!

Provided by Chef Lanibobonnie

Categories     < 60 Mins

Time 35m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 9

1 quart half-and-half
4 diced leeks
1 tablespoon chicken base or 2 bouillon cubes
4 tabelspoons all-purpose flour
5 diced peeled potatoes (blanched)
4 tablespoons melted butter
salt
granulated garlic
white pepper

Steps:

  • (NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS.
  • Saute Leeks in butter at medium heat until transparent.
  • Add Chicken base and stir one minute.
  • Add flour, stir in well and cook for 5 minutes, stirring regularly.
  • Add Half-&-Half and potatoes; bring to boil, stirring regularly.
  • Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste.
  • Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!

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