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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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