Fresh herb, potato and leek soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Russet potatoes; peeled, cut into |
| ; 1-inch pieces | ||
| 5 | cups | Canned low-salt chicken broth |
| 3 | cups | Water |
| 3 | larges | Leeks; (white and pale |
| ; green parts only), | ||
| ; chopped | ||
| ½ | cup | Whipping cream |
| ¼ | cup | Minced fresh chives or green onion tops |
| 2 | tablespoons | Minced fresh basil or 2 teaspoons dried; crumbled |
| 1 | tablespoon | Minced fresh dill or 1 teaspoon dried |
| ; dillweed | ||
| Hot pepper sauce; (such as Tabasco) | ||
| Chopped fresh chives or green onion tops | ||
Directions
Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
Ladle soup into bowls. Garnish with chopped chives and serve.
Makes about 12 cups.
Bon Appetit November 1992
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