Potato Soup Recipe

Step 1

REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into 1/2-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.

Things You'll Need

  • 2md Leeks; white part only
  • 2tb Flavorless cooking oil
  • 3c Chicken stock
  • -OR low-sodium chicken broth
  • 3c Water
  • 1 1/2lb Potatoes; peeled
  • - and roughly diced
  • 1/2ts Nutmeg
  • 1ts Salt; or to taste
  • 1/4ts White pepper
  • Sour cream
  • Chopped chives

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