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Potato Soup
Cuisine
Classic
Category
Soup
Ingredients
- 4 russet potatoes, (peeled and diced)
- 5 leeks, trimmed, (cleaned, and thinly sliced, including the tender green part)
- 1 14 and 1/2-ounce can chicken broth
- 2 cups water
- A generous pinch of dill weed
- Fresh chopped parsley
- Fresh chopped chives
- 1 cup half and half
- Freshly ground pepper
Instructions
- Put the potatoes, leeks, chicken broth, and water into a large heavy-bottomed kettle.
- Bring just to a boil and then turn the heat down to simmer.
- Simmer partially covered for 20 minutes or until vegetables are tender.
- Pass the soup through a food mill or processor, and then return it to the pan.
- Add the herbs and whisk in the half and half.
- Season with pepper and salt, if needed.
- Serves 4
chefraven
