Potato Leek Soup I

1. 1

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

2. 2

   Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.

3. 3

   Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.

4. 4

   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. Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.