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Ingredients
3 Large leeks, sliced into 1/2" pieces
1 Large onion, chopped
3 Tablespoons butter
4 Medium potatoes, peeled & diced
3 Medium carrots, thinly sliced
1 Teaspoon salt
2 1/2 Quarts chicken broth
1/2 Cup uncooked long grain rice
1 Pound fresh asparagus, cut into 1" pieces
1/2 Pound fresh spinach, chopped into 1/2" pieces
1/4 Teaspoon pepper
1 Cup heavy whipping cream
Instructions
In a Dutch oven, saut� leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.