Name: Fresh Herb, Potato And Leek Soup
Ingredients: 3 lb Russet potatoes; peeled, cut into; ; 1-inch pieces; 5 c Canned low-salt chicken broth; 3 c Water; 3 lg Leeks; (white and pale; ; green parts only),; ; chopped; 1/2 c Whipping cream; 1/4 c Minced fresh chives or green onion tops; 2 tb Minced fresh basil or 2 teaspoons dried; crumbled; 1 tb Minced fresh dill or 1 teaspoon dried; ; dillweed; Hot pepper sauce; (such as Tabasco); Chopped fresh chives or green onion tops

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	November 19	1	servings

INGREDIENTS

3	lb	Russet potatoes; peeled, cut into
		; 1-inch pieces
5	c	Canned low-salt chicken broth
3	c	Water
3	lg	Leeks; (white and pale
		; green parts only),
		; chopped
1/2	c	Whipping cream
1/4	c	Minced fresh chives or green onion tops
2	tb	Minced fresh basil or 2 teaspoons dried; crumbled
1	tb	Minced fresh dill or 1 teaspoon dried
		; dillweed
		Hot pepper sauce; (such as Tabasco)
		Chopped fresh chives or green onion tops

INSTRUCTIONS

Bring first 8 ingredients to boil in heavy large pot or Dutch oven over
high heat. Reduce heat to medium-low and simmer until potatoes are very
tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to
blender and puree. Return puree to pot. Season with salt, pepper and hot
pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before
continuing.)
Ladle soup into bowls. Garnish with chopped chives and serve.
Makes about 12 cups.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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