|4 cups||Peeled & chunked potatoes|
|4 cups||Water [or broth]|
|2 xes||Leeks, white parts only, washed well & sliced|
|½ teaspoon||Onion powder|
|¼ teaspoon||Garlic powder|
|⅛ teaspoon||Freshly ground white pepper|
|¼ teaspoon||Dried dill (optional)|
|½ cup||Chopped scallion (optional)|
Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a boil, reduce the heat, cover and cook until the potatoes are tender, about 30 minutes. Transfer to a blender or food processor and process until smooth and creamy. Or transfer only half of the soup to a blender or processor and blend until smooth and creamy. Return to the pan and stir to mix. This will yield a creamy soup with chunks of vegetables.
Add the remaining ingredients. Heat through. (If you are using the optional ingredients, cook over very low heat for 10 minutes.) Serve Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993) Comments: using a hand blender right in the soup pot worked fine.
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