Fresh herb, potato and leek soup

1 servings

Ingredients

Quantity Ingredient
3 pounds Russet potatoes; peeled, cut into
; 1-inch pieces
5 cups Canned low-salt chicken broth
3 cups Water
3 larges Leeks; (white and pale
; green parts only),
; chopped
½ cup Whipping cream
¼ cup Minced fresh chives or green onion tops
2 tablespoons Minced fresh basil or 2 teaspoons dried; crumbled
1 tablespoon Minced fresh dill or 1 teaspoon dried
; dillweed
Hot pepper sauce; (such as Tabasco)
Chopped fresh chives or green onion tops

Directions

Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)

Ladle soup into bowls. Garnish with chopped chives and serve.

Makes about 12 cups.

Bon Appetit November 1992

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