LEEK AND POTATO SOUP
This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Halve leeks (white and pale-green parts only) lengthwise; slice into 1/4-inch-thick half-moons. Rinse well; drain. In a large Dutch oven (or other 5-quart pot), melt butter over medium heat. Cook leeks until tender but not browned, stirring occasionally, 6 to 8 minutes.
- Add russet potatoes, reduced-sodium chicken broth, and 2 cups water. Bring to a boil; reduce heat to a simmer, and cook until potatoes are tender, 15 to 20 minutes. Remove from heat.
- Puree with an immersion blender or in a regular blender (working in batches and not filling blender more than halfway) until smooth. Stir in half-and-half and a pinch of ground nutmeg. Season with coarse salt and ground pepper. Serve warm or chilled, garnished with chopped fresh chives.
Nutrition Facts : Calories 170 g, Fat 8 g, Fiber 3 g, Protein 4 g
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