Made some potato and leek soup tonight for a nice autumn meal.

Ingredients

• 5 pounds white potatoes, peeled and quartered
• 6 cups chicken broth
• 2 leeks, bulb only
• 1/2 cup butter
• 4 tablespoons white wine
• salt to taste
• 1/4 teaspoon freshly ground white pepper

Directions

1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
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.
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.
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.

Filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.