Potato Leek Soup I

Name: Potato Leek Soup I
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 1 liters chicken broth; 2 leeks, bulb only; 8 servings salt to taste; 0 teaspoons freshly ground white pepper; 2 kgs white potatoes, peeled and quartered; 59 milliliters white wine

Potato Leek Soup I requires roughly 1 hour from start to finish. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 295 calories, 9g of protein, and 12g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of butter, chicken broth, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn. Not a lot of people really liked this soup.

Instructions

Cook potatoes in chicken stock until soft. Set aside, do not drain.

Ingredients you will need

Chicken Stock

Potato

Put potatoes in the work bowl of a food processor in batches.

Ingredients you will need

Potato

Equipment you will use

Food Processor

Bowl

Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.

Ingredients you will need

Chicken Stock

Potato

Equipment you will use

Pot

Half the leeks lengthwise, and soak in water to clean. Finely slice.

Ingredients you will need

Leek

Water

Saute in butter until transparent.

Ingredients you will need

Butter

Add white wine, and cook for 3 minutes.

Ingredients you will need

White Wine

In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary.

Ingredients you will need

Stock

White Pepper