Recipe (click to expand)
|2||md||leeks, white part only|
|2||tablespoon||flavorless cooking oil|
|2||pound||potatoes, peeled and roughly diced|
|1||teaspoon||salt, or to taste|
|1||salt, to taste|
|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.
for up to 3 days or freeze the soup in 3-cup batches.