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Leek and Potato Soup

RecipeSource: Leek and Potato Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Leek and Potato Soup Recipe By : Trade Secrets from a 3 Star Chef p 41 Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Idaho potatoes -- peeled and cut into -- Med sized pieces 3 medium leeks, white only -- cut into rounds 1 qts water 1 1/2 cubes Chicken Base Fresh ground pepper 2 tablespoons fresh minced chives 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.

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