Leek and Potato Soup

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Leek and Potato Soup Ingredients

3 lg Idaho potatoes; peeled and	1 1/2 Cubes Chicken Base
3 md Leeks; white only, cut into	Fresh ground pepper
1 qt Water	2 tb Fresh minced chives

Instructions for Leek and Potato Soup

Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot. Bring to a boil, season with pepper, reduce heat and simmer until the potatoes and leeks are soft. About 25 min. In a food processor puree the soup in batches and return it to the original pot. Taste and adjust the seasoning. Reheat very slowly, serve with fresh minced chives sprinkled on top. NOTES : This is a classic base of most French Soups. Variations: Watercress: Add 2 small bunches cleaned and stemmed and puree along with the leeks and potatoes Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with the other ingredients. Cream of Broccoli: Do above then add heavy cream until the soup lightens in color. Asparagus: Add several cut up stalks and puree with other ingredients. Experiment and have fun with this base or eat it alone. Recipe by: Trade Secrets from a 3 Star Chef p 41 Posted to TNT - Prodigys Recipe Exchange Newsletter by mreingarcia@juno.com (Marilyn Garcia) on Aug 12, 1997

Main Ingredient: ChickenCuisine: Uncategorized