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Potato and Leek Soup




Source of Recipe


Marla


List of Ingredients




Potato and Leek Soup

1 pound russet or Idaho potatoes, peeled and cubed
1 14-ounce can chicken broth
1 medium leek
1 cup sliced celery
2 tablespoon butter or margarine
2 cups peeled, cubed sweet potato
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 1/2 cup milk
1/2 teaspoon salt



Recipe



1. In a medium saucepan combine the cubed russet or Idaho potatoes and 1 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly.

2. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.

3. Meanwhile, wash leek well. Cut into thin slices.

4. In a large saucepan cook leek and celery in butter or margarine for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper.

Makes 4 servings.