• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Potato Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 md Leeks; white part only
  • 2 tb Flavorless cooking oil
  • 3 c Chicken stock
  • -OR low-sodium chicken broth
  • 3 c Water
  • 1 1/2 lb Potatoes; peeled
  • - and roughly diced
  • 1/2 ts Nutmeg
  • 1 ts Salt; or to taste
  • 1/4 ts White pepper
  • Sour cream
  • Chopped chives


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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