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Potato Leek Soup Recipe | |
American Soup | |
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Ingredients:
5 pounds white potatoes, peeled and quartered 6 cups chicken broth 2 leeks, bulb only 1/2 cup butter 1/4 cup white wine salt to taste 1/4 teaspoon freshly ground white pepper
Directions:
1 Cook potatoes in chicken stock until soft. Set aside, do not drain. 2 Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth. 3 Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes. 4 In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley. Makes 8 servings
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