POTATO SOUP

Name: POTATO SOUP
Ingredients: 2 medium leeks white part only; 2 tablespoons vegetable oil; 3 cups chicken broth; 3 cups water; 2 pounds potatoes peeled and roughly diced; 2 teaspoons nutmeg; 1 teaspoon salt or to taste; 1 x salt to taste; 4 teaspoons white pepper; 1 x sour cream; 1 x chives chopped

11 ingredients

12 steps

Ingredients

2 medium leeks white part only
2 tablespoons vegetable oil
3 cups chicken broth
3 cups water
2 pounds potatoes peeled and roughly diced
2 teaspoons nutmeg
1 teaspoon salt or to taste
1 x salt to taste
4 teaspoons white pepper
1 x sour cream
1 x chives chopped

Directions

1

REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use.
2

Slice the light part into 1/2-inch rounds, wash well and set aside on a plate.
3

Heat the oil in a pot, over medium heat, and add the leeks.
4

Cook, stirring, for 5 minutes.
5

Add stock, water, potatoes, nutmeg, salt and pepper.
6

Raise heat to high, cover and bring to a boil.
7

Reduce heat to low and simmer, uncovered, for 30 minutes.
8

Remove from heat and puree the soup in batches.
9

Place pureed soup in a pot and reheat, covered, over low heat.
10

To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives.
11

Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.
12

Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.