Fresh Herb, Potato and Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A creamy comfort soup that has plenty of richness without a lot of cream. Ingredients:
3 pounds russet potatoes, peeled, cut into 1-inch pieces |
5 cups canned low-salt chicken broth |
3 cups water |
3 large leeks (white and pale green parts only), chopped |
1/2 cup whipping cream |
1/4 cup minced fresh chives or green onion tops |
2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled |
1 tablespoon minced fresh dill or 1 teaspoon dried dillweed |
hot pepper sauce (such as tabasco) |
chopped fresh chives or green onion tops |
Directions:
1. 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.)
2. Ladle soup into bowls. Garnish with chopped chives and serve.
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