Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Leeks; white part only
2 tb Flavorless cooking oil
3 c Chicken stock
-OR low-sodium chicken broth
3 c Water
1 1/2 lb Potatoes; peeled
- and roughly diced
1/2 ts Nutmeg
1 ts Salt; or to taste
1/4 ts White pepper
Sour cream
Chopped chives

REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and
reserve for another use. Slice the light part into 1/2-inch rounds,
wash well and set aside on a plate. Heat the oil in a pot, over
medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in batches. Place
pureed soup in a pot and reheat, covered, over low heat. To serve,
place a generous dollop of sour cream in the bottom of each soup bowl
and sprinkle with chopped chives. Transfer piping hot soup to a
tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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