Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Leeks; white part only |
| 2 tablespoons | Flavorless cooking oil |
| 3 cups | Chicken stock OR low-sodium chicken broth |
| 3 cups | Water |
| 1½ pounds | Potatoes; peeled and roughly diced |
| ½ teaspoon | Nutmeg |
| 1 teaspoon | Salt; or to taste |
| ¼ teaspoon | White pepper |
| \N \N | Sour cream |
| \N \N | Chopped chives |
REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into ½-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK