Potato soup (prodigy)
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Potato soup (prodigy)
  Potato    Soups  
Last updated 6/12/2012 1:18:55 AM. Recipe ID 50016. Report a problem with this recipe.
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      Title: Potato soup (prodigy)
 Categories: Soups
      Yield: 6 Servings
 
      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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Recipe ID 50016 (Apr 03, 2005)

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