Potato Soup(Prodigy)

* Exported from MasterCook *

POTATO SOUP (PRODIGY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

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

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK



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