*  Exported from  MasterCook  *
 
                           POTATO SOUP (PRODIGY)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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