FRESH HERB, POTATO AND LEEK SOUP

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FRESH HERB, POTATO AND LEEK SOUP image

Categories     Soup/Stew     Potato     Low Sodium     Boil

Yield 12 bowls

Number Of Ingredients 9

3 lbs russet potatoes, peeled, cut into 1-inch pieces
5 cups chicken broth
3 cups water
3 large leeks (white and pale green parts only), chopped
1/2 cup whipping cream
1/4 cup minched fresh chives or green onion tops
2 T fresh basil or 2 t dried
1 t dried dillweed
Hot pepper sauce (Tabasco)

Steps:

  • 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. Transsfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. Ladle soup into bowls. Garnish with chopped chives and serve.

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