Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 lb Russet potatoes; peeled, cut
- ; 1-inch pieces
- 5 c Canned low-salt chicken
- 3 lg Leeks; (white and pale
- ; green parts only),
- 1/4 c Minced fresh chives or green
- 2 tb Minced fresh basil or 2
- 1 tb Minced fresh dill or 1
- ; dillweed
- Hot pepper sauce; (such as
- Chopped fresh chives or
- 3 c Water
- ; chopped
- 1/2 c Whipping cream
Preparation
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.
