|
Potato Leek Soup
1/4 cup butter
9 medium leeks, white parts only, thinly sliced
1 large white onion, chopped
3 lbs. russet potatoes, peeled and cubed
4 cups water
4 cups chicken broth
1/2 cup whipping cream
1/2 cup fresh chives, chopped
1/2 cup fresh watercress, chopped
Melt butter in a heavy large pot over medium heat. Add leeks and onion,
sauté
until tender, but not brown, about 12 minutes. Add potatoes, 4 cups
water and
2 cups of broth, bring to a boil. Reduce heat to medium, cover
and cook until
potatoes are tender, about 20 minutes.
Working in small batches, puree soup
in the blender until smooth.
Return soup to pot. Mix in cream and 2 cups broth.
Bring to simmer
and season to taste with salt and pepper.
Ladle into bowls and garnish with chives and watercress.
   
|
