Tip

Use both Russet and Red Bliss potatoes for the best flavor and texture when making a poatato soup.  The starchy Russett potato will break down during cooking to help thicken the soup.  The unpeeled Red Bliss potato will give the soup a nice texture and rich flavor, not to mention a nice look.

Recipe

Catherine's Leek and Potato Soup

Serving Size: 12

3 Tbs. Sweet butter
8 ea. leeks, white part only, sliced thin & washed
6 large baking potatoes, peeled and sliced (or see tip above)
6 cups defatted chicken stock, low salt
salt and pepper, to taste
fresh ground nutmeg, to taste
1 cup 1/2 & 1/2
1/4 cup fresh parsley, chopped

In a heavy soup pot melt the butter and add the leeks. Stir until tender, but not browned, about 15-20 minutes. Add the potatoes and the chicken stock. Bring to a boil, reduce to a simmer and cook until the potatoes are soft, about 30 minutes. Puree the soup until smooth. Season with the salt, pepper and nutmeg. Stir in the 1/2 & 1/2 and the chopped parsley.

Serve in soup bowls with warm crusty bread or rolls.

© Catherine St. John 1998