/ Other Soups
medium leeks, white part only
flavorless cooking oil
potatoes, peeled and diced
How to Make Potato Soup
1Remove the root end of the leeks, trim the dark green tops and reserve for another use.
2Slice the light part into 1/2-inch rounds, wash well and set aside on a plate.
3Heat the oil in a pot, over medium heat, and add the leeks.
4Cook, stirring for 5 minutes.
5Add stock, water, potatoes, nutmeg, salt and pepper.
6Raise heat to high, cover and bring to a boil.
7Reduce heat to low and simmer, uncovered, for 30 minutes.
8Remove from heat and puree the soup in batches.
9Place pureed soup in a pot and reheat, covered, over low heat.
10To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives.
11Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.
12Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.
Printable Recipe Card