Potato Leek Soup I

A rich potato soup with NO milk or cream. Garnish with fresh parsley.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 369 Calories

Ingredients

• ½ cup butter
• salt to taste
• ¼ cup white wine
• 5 pounds white potatoes, peeled and quartered
• 6 cups chicken broth
• 2 leeks, bulb only
• ¼ teaspoon freshly ground white pepper

Recipe Instructions

Step 1

Cook potatoes in chicken stock until soft. Set aside, do not drain.

Step 2

Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.

Step 3

Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.

Step 4

In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.