Potato Leek Soup I

A rich potato soup with NO milk or cream. Garnish with fresh parsley.

Step: 1

Cook potatoes in chicken stock until soft. Set aside, do not drain.

Step: 2

Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.

Step: 3

Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.

Step: 4

In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.

Per Serving: 369 calories; protein 9.8g; carbohydrates 53.7g; fat 12.9g; cholesterol 30.5mg; sodium 676mg.

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