Potato Leek Soup I Recipe

Ingredients
<br>- 5 pounds white potatoes, peeled and quartered
<br>- 6 cups chicken broth
<br>- 2 leeks, bulb only
<br>- 1/2 cup butter
<br>- 1/4 cup white wine
<br>- salt to taste
<br>- 1/4 teaspoon freshly ground white pepper
<br><p></p>Directions
<br>step 1: Cook potatoes in chicken stock until soft. Set aside, do not drain.
<br>step 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.
<br>step 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.
<br>step 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.
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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
step 1: Cook potatoes in chicken stock until soft. Set aside, do not drain.
step 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.
step 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.
step 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.

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