Potato soup (prodigy)

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
Sour cream
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.


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