potato soup

How To Make potato soup

• 1

  Remove the root end of the leeks, trim the dark green tops and reserve for another use.
• 2

  Slice the light part into 1/2-inch rounds, wash well and set aside on a plate.
• 3

  Heat the oil in a pot, over medium heat, and add the leeks.
• 4

  Cook, stirring for 5 minutes.
• 5

  Add stock, water, potatoes, nutmeg, salt and pepper.
• 6

  Raise heat to high, cover and bring to a boil.
• 7

  Reduce heat to low and simmer, uncovered, for 30 minutes.
• 8

  Remove from heat and puree the soup in batches.
• 9

  Place pureed soup in a pot and reheat, covered, over low heat.
• 10

  To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives.
• 11

  Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.
• 12

  Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.
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