Potato Soup
4 lg. potatoes (1 1/2 lb.
peeled &
sliced)
4 lg. leeks
2 stalks celery (cut into 2"
pieces)
1 white onion, sliced
5 c. chicken stock
1 c. milk
1/2 tsp. white pepper
1 c. heavy cream
2 tbsp. chopped fresh
chives
peeled &
sliced)
4 lg. leeks
2 stalks celery (cut into 2"
pieces)
1 white onion, sliced
5 c. chicken stock
1 c. milk
1/2 tsp. white pepper
1 c. heavy cream
2 tbsp. chopped fresh
chives
Use the white of the leek plus 2 inches of the green, split leeks lengthwise and
wash thoroughly to remove all traces of grit and sand. Slice thinly after
washing. Put potatoes, leeks, celery and onion in heavy 6 quart saucepan.
Add chicken stock and simmer, partially covered until vegetables are tender,
about 45 minutes. Remove from heat. Work mixture through a food mill or
puree in electric blender or food processor. Return mixture to saucepan over
low heat. Add milk. Bring to simmer for 5 minutes. Add pepper. Blend cream
into soup. Garnish with chives
wash thoroughly to remove all traces of grit and sand. Slice thinly after
washing. Put potatoes, leeks, celery and onion in heavy 6 quart saucepan.
Add chicken stock and simmer, partially covered until vegetables are tender,
about 45 minutes. Remove from heat. Work mixture through a food mill or
puree in electric blender or food processor. Return mixture to saucepan over
low heat. Add milk. Bring to simmer for 5 minutes. Add pepper. Blend cream
into soup. Garnish with chives
| Directions |
| Ingredients |
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