POTATO SOUP
Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
leeks
white part only |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cups |
chicken broth
|
|
| 3 | cups |
water
|
|
| 2 | pounds |
potatoes
peeled and roughly diced |
|
| 2 | teaspoons |
nutmeg
|
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | x |
salt
to taste |
*
|
| 4 | teaspoons |
white pepper
|
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
chives
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
leeks
white part only |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
water
|
|
| 907.2 | g |
potatoes
peeled and roughly diced |
|
| 1E+1 | ml |
nutmeg
|
|
| 5 | ml |
salt
or to taste |
|
| 1 | x |
salt
to taste |
*
|
| 2E+1 | ml |
white pepper
|
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
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 ½-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 purée the soup in batches. Place puréed 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.
