Name: Potato Soup
Ingredients: 2 md Leeks; white part only; 2 tb Flavorless cooking oil; 3 c Chicken stock OR low-sodium chicken broth; 3 c Water; 1 1/2 lb Potatoes; peeled and roughly diced; 1/2 ts Nutmeg; 1 ts Salt; or to taste; 1/4 ts White pepper; Sour cream; Chopped chives

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups	6	Servings

INGREDIENTS

2	md	Leeks; white part only
2	tb	Flavorless cooking oil
3	c	Chicken stock OR low-sodium chicken broth
3	c	Water
1 1/2	lb	Potatoes; peeled and roughly diced
1/2	ts	Nutmeg
1	ts	Salt; or to taste
1/4	ts	White pepper
		Sour cream
		Chopped chives

INSTRUCTIONS

REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for
another use. Slice the light part into 1/2-inch rounds, wash well and set
aside on a plate. Heat the oil in a pot, over medium heat, and add the
leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat
to low and simmer, uncovered, for 30 minutes. Remove from heat and puree
the soup in batches. Place pureed soup in a pot and reheat, covered, over
low heat. To serve, place a generous dollop of sour cream in the bottom of
each soup bowl and sprinkle with chopped chives. Transfer piping hot soup
to a tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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