"POTATO SOUP"
| Ingredients | | | 2 | md | leeks, white part only | | | 2 | tablespoon | flavorless cooking oil | | | 3 | cup | chicken stock | | | 3 | cup | water | | | 2 | pound | potatoes, peeled and roughly diced | | | 2 | teaspoon | nutmeg | | | 1 | teaspoon | salt, or to taste | | | 1 | | salt, to taste | | | 4 | teaspoon | white pepper | | | 1 | | sour cream | | | 1 | | chives, chopped | | | | | |
Directions:
| 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.
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