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Wednesday, March 24, 2010

POTATO LEEK SOUP

Fresh Ingredients
1/2 cup butter
1 medium onion
4 leeks
Storage Ingredients
2 cups powdered milk
2 cups potato flakes
2 cups water
3 cans chicken broth (15 oz. each)
Here’s another simple food storage recipe that used a portion of my long-term supply (potato flakes), my three-month supply (powdered milk and chicken broth), and fresh ingredients (butter, onion, and leeks) to prepare a NORMAL family meal.  AND IT WAS SO EASY!
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After cutting the dark green tops off of the leeks, I sliced them lengthwise in order to carefully wash away every spec of dirt. It only took about one minute to run the onion and leeks through the slicing blade on my food processor. Then I tossed the veggies into a pan to saute with the butter until just slightly browned.
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Next, I poured in the chicken broth and water. When it was nice and hot I stirred in the powdered milk and potato flakes. Garnish with a little grated cheese and you’re DONE!
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A happy worker is a good worker.
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